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Wine Tasting Attire: What to Wear in Wine Country

WineCountry Staff — Wed, 22 Feb 2023 09:00:28 +0000

Heels or flats? Dress shirt or t-shirt? Sun dress or jeans? White pants or… oh, you’re brave. If you’re going wine tasting, you might be a little unsure about what to do when it comes to dressing the part in Wine Country—especially when terms like “Wine Country Casual” and “Napa Valley Chic” come into play.

While there are seldom strict dress codes in Wine Country, we realize the topic of ‘wine tasting attire’ can be a bit confusing, so we’re sharing our best tips to ensure you look and feel good for your trip!

TIP 1: WEAR LAYERS

We put this tip first because it’s super important to bring layers for a day of wine tasting, even if the weather is supposed to be in the high 80s. Why? Because daily temperatures can fluctuate significantly in Wine Country, depending on how close to the coast you are or how high in the mountains. But also because some tastings and tours take place in cooler spaces like barrel rooms and caves, which are notoriously cold (around 55 degrees) to ensure the quality of the wine. When you are outdoors—particularly in the warmer months—it’s also smart to have a hat, sunglasses, and sunscreen on hand, and even a breathable, light sweater to keep you safe from the sun, since you can’t always count on shade from umbrellas.

Courtesy of Unplash+

TIP 2: CHOOSE WISELY BETWEEN HEELS OR FLATS

Some vineyards have parking lots, manicured walkways, and seated indoor tastings, in which case heels (or better yet, wedges) would work just fine. For the most part though, you can’t count on flat, level surfaces when wine tasting, as some wineries conduct tastings in grassy picnic areas, while standing at bar counters, or in basement level cellars (hello, stairs). Wearing comfortable shoes that can handle soft grass, wine stains, and uneven surfaces are key when wine tasting, as are closed toed shoes for those wineries that let you venture into the vineyards. If you’re on the fence, just slip a pair of flats into your purse as a back-up. There’s nothing worse than sore feet when you’re trying to enjoy yourself, so alternative options are always a good idea.

TIP 3: LADIES, FIND A MIDDLE GROUND

For the ladies out there who are worried about being over or underdressed, strike a balance! A blouse and blue jeans with wedges can look modern and effortless. A dress with a jean jacket and cowboy boots can look country chic. Use your style to express yourself, knowing that you’ll likely be indoors and out and in a variety of settings during a day of wine tasting. If you’re still a little unsure, try bringing a different pair or shoes, a scarf, or fancier earrings along with you. That way, you can dress up or down depending on how you feel once you reach your destination. Of course, if you plan to follow your wine tasting experience by going straight to a fancy Michelin-starred restaurant, you’ll want to wear something that can be dressed up.

Courtesy of Unplash+

TIP 4: WHAT ABOUT THE GUYS?

Golf attire and button down shirts are always safe options for men. Stylish, dark wash jeans are acceptable too, but making a little more effort will ensure that you’ll fit in wherever you go. As mentioned in Tip 2, closed toed shoes are always a better choice versus flip flops, but if all the wineries you plan to go to are super casual, kid- and dog-friendly places, then casual shoes are a fine choice. Just be sure to nix the cologne (we’ll elaborate on the latter).

TIP 5: LET THE WINE BE THE ONLY THING YOU SMELL

Smell, taste, sight. All of these senses go into a well-rounded wine tasting experience. This means you should factor in what you put on your body. Perfumes, colognes, and scented body lotion can interfere with the subtleties that make wine so divine. There’s nothing worse than trying to take in a wine’s delicate aromas only for it to be masked by the smell of a fellow taster’s strong cologne.

Courtesy of Vista Collina

TIP 6: THINK TWICE ABOUT THE LIPSTICK

Ask anyone in the wine hospitality industry and they’ll probably say that cleaning lipstick off wine glasses is a thorn in their side. Even industrial cleaners have a hard time removing lipstick from glasses. If lipstick is part of your signature look, maybe go easy on it while wine tasting, or find a tinted chapstick that won’t leave as much of a mark.

TIP 7: CHOOSE YOUR COLORS WISELY

Unless you’re only sipping white wine all day, spills are something you need to factor in. Wearing darker colors can help camouflage any mishaps. Even if you’re extra careful, the person next to you may overindulge and spill a glass, or the wine bottle may drip after the server pours a taste into your glass. These things happen, so plan accordingly… but if you really want to rock white or lighter colors, go for it! In the end it’s just clothing, and depending on your personality, it could be a fun challenge to see if you can make it the whole day without a red stain.

Courtesy of Unplash+

DECODING ‘WINE COUNTRY CASUAL’

There’s no standard definition for this rather vague term, but typically “Wine Country Casual” is somewhere between resort casual and business casual. For women, sundresses, blouses, and skirts all fall into this category, as do white jeans or nicer jeans with wedges. For the men, short-sleeved dress shirts, golf shirts, and khaki pants or nice jeans all work. A long-sleeved button down with dressier shorts and boat shoes are fine, too.

DEFINING ‘WINE COUNTRY CHIC’ AND ‘NAPA VALLEY CHIC’

Many people who go wine tasting are on vacation, and the general tendency is to spruce things up a bit when it comes to dressing the part on vacation. After all, you’ll likely be taking lots of photos! “Napa Valley Chic” is simply “Wine Country Casual” on a fashionable vacation. Women will likely want to wear a dress or dress slacks with heels or nice flats, while men can opt for slacks and a jacket or sport coat (without a tie). Think sophisticated and elegant, not urban or flashy, and you’ll be fine.

We hope these tips on what to wear wine tasting will help you confidently find the perfect outfit for any day or night in Wine Country! But before you book that wine tasting trip to Napa Valley or Sonoma County, be sure to check out our WineCountry Hotel Perks for exclusive deals and special offers, including complimentary room upgrades, 2-for-1 wine tastings, spa credits, and more. We think that where you stay should be given as much thought as what you wear in Wine Country, so pack well, sleep well, and have fun. Cheers!

– Guide to Wine Tasting Like a Pro –

– Best Wine Country Hotels to Visit in 2023 –

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Best Food & Wine Destinations

admin — Thu, 06 Oct 2011 15:28:00 +0000

Traveler’s Choice Awards 2011 by Trip Advisor

The votes are in and Napa, California was chosen as the #2 travel destination for food and wine by travelers on Trip Advisor in 2011. Are we really surprised? Not really. In fact, what’s surprising is that Napa was not chosen as #1!

Trip Advisor sums it up well when it says “Everyone knows Napa as a wine destination, and it lives up to the hype. This is oenophile heaven, and you could spend days going from tasting room to tasting room. There’s a flourishing restaurant scene, too, featuring everything from Michelin-starred standouts to tiny local bistros.”

CLICK HERE to read the full article and see other destinations that topped the list for 2011.

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Prawn and Bacon Brochetas

admin — Wed, 07 Sep 2011 15:51:14 +0000

Submitted by Chandon

The next party you throw with friends will be a breeze. Chandon has several quick and easy to make appetizers that are sure to make your next shin dig a hit!

This pairing of prawns and bacon is extremely popular in tapas bars and ideal for an intimate gathering of friends. Serves 12

Ingredients

5 oz thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tbsp olive oil
2 lemons, quartered

Instructions
Cut the bacon into pieces that will wrap around the prawns completely. Place the wrapped prawns flat on a board and skewer them securely through the thickest part of the tail. Season with pepper and drizzle with oil.

On a griddle or barbecue, cook the brochetas for 2-3 minutes per side, until the bacon is crisp. You may also roast the brochetas in the oven at 425°F on an oiled baking tray for 8-10 minutes. Drizzle with lemon juice and serve immediately.

Recommended Wine Pairings

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Cook for Your Mom!

admin — Fri, 29 Apr 2011 13:19:03 +0000

Mother’s Day is coming up and we think it’s high time they got a break and are relieved from duty over the hot oven stove. Below are a host of recipes from our gathered from our Food Blog that would make wonderful brunch and dessert entrees for the special occasion.

Start things off with a Perfect Mimosa! Quick, simple and easy. While Mom is sipping and relaxing, put the final touches on any or all of the following:

What’s for Breakfast?
Meyer Lemon Ricotta Pancakes
Rabanda Brazillian Style French Toast
Garden Vegetable Frittata
Bacon and Egg Salad
Banana Hazelnut Pancakes
Mexican Souffle

Of course, you may want to treat your Mom to Dessert first! We are sure she won’t mind . . .

Planning something more elaborate for dinner or lunch? See our full list of recipes HERE!

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Restaurant Month in California

admin — Wed, 12 Jan 2011 12:52:25 +0000

All around California, restaurants are celebrating the month of January with fabulous dining specials and savings for lunch and/or dinner. Splurge, savor, and save is the name of the game. See if your favorite restaurant or one you always wanted to try is on the list in the regions below.

Gold Country. You may not find gold, but with savings on food like these, you might as well have! Restaurant Week in Gold Country is January 32-30 with a grand finale on January 30th where the area’s finest chefs will offer a unique opportunity to be an El Dorado Epicurean in a countywide progressive dinner. More Details

Monterey County. Catch some fresh seafood in Monterey during Restaurant Month. Participating restaurants are offering prix fixe dinner menus for $20.11 all month long. More Details.

Napa Valley – see our Food Writer’s top restaurant picks for deals and steals. Or see the full list of Napa Valley restaurants and their specials here.

Santa Barbara Wine Country

Santa Barbara -Dubbed “Film Feast”, the prix fixe restaurant program coincides with the Santa Barbara International Film Festival all happening January 27-Feb 6, 2011. Film goers and foodies are invited to choose from “Short” (two-course), “Feature” (three-course) and “Epic” (four-course) length seasonal menus at participating restaurants. MORE DETAILS.
Santa Ynez Valley – The foodie fun begins January 23rd and ends January 29th. It’s this region’s first time participating in Restaurant Month and they will be featuring special 3-course tasting menus for $20.11. A list of participating restaurants is listed, but you will need to contact restaurants directly for specific days, dining hours and to make reservations. MORE DETAILS.

San Luis Obispo. There’s still time to make a quick getaway to San Luis Obispo (aka SLO) and savor fresh, locally grown produce and meats prepared at restaurants throughout the area. In celebration of Restaurant month, enjoy 3-course, prix fixe menus for only $30! See list of participating restaurants. More Details.

Temecula. Indulge in special prix fixe and specialty menus from participating restaurants throughout Temecula Valley Southern California Wine Country.Must contact individual restaurants for their specific Restaurant Month special. MORE DETAILS.

Tri-Valley/Livermore. Enjoy a true culinary extravaganza-Taste of Tri-Valley Restaurant Week between January 23rd – January 30th! During this fabulous event , food lovers will have the opportunity to enjoy a prix fixe meal, specialty dish or special offer at Tri-Valley restaurants. MORE DETAILS.

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Holiday Entertaining

admin — Tue, 23 Nov 2010 16:37:34 +0000

Holiday wine and food pairing can be tough. Figuring out which wines to pair with such a wide assortment of foods is a challenge for even the most experienced chef and the thought of entertaining on top of everything makes is stressful! Here are a few guidelines to follow to ensure your food and wine pairings are easy and fun:

Main Dish
For the white wine lover, a soft Chardonnay is a great accompaniment to poultry and an assortment of sides. Even a Riesling or Pinot Grigio could work. The minerality and apple-citrus notes common to Pinot Grigio match well with rich holiday foods. Also, while many assume white wine is the ideal poultry pairing, Pinot Noir’s fruity character and lack of tannins are ideal for serving with turkey. It’s vibrant and fruity character is sure to please red wine drinkers too.

If you end up serving an elegant roast meat at your holiday dinner, select a bolder red wine, like a Meritage, to match the stronger flavors of the meat.

Side Dishes
Any of these earlier wine pairing suggestions will also work well with the myriad of rich side dishes that often accompany the main course. To complement the spices and flavors try a delightful Syrah-Malbec. This lighter red, with its own notes of spices and earthiness, will stand up well to any dish, from sweet potato mash to creamed pearl onions.

Desserts
My oh my, what goes well with pumpkin pie? Given the plethora of spices and flavors used in traditional holiday desserts, everything from cinnamon to pecans, it can seem overwhelming to find any wine that matches well with the end of the meal. An elegant and unique idea is to end on a celebratory note with a sparkling wine – the perfect complement to a rich meal. For a cheese plate or a rich dessert, like those with chocolate, try a full-bodied Cabernet or Syrah.

Don’t Forget the Host
Finally, if you are attending a holiday celebration, it’s also always an appropriate occasion to bring a wine gift for the host with a selection of wines to enjoy throughout the meal. A wine gift basket is a nice touch too – complete with wine and small snacks the host can serve at the gathering or save and enjoy while relaxing. Wine is also a great holiday gift.

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Domo Arigato, Mister Morimoto

admin — Sat, 04 Sep 2010 06:35:28 +0000

By Deirdre Bourdet

To the collective delight of sushi lovers in wine country (and really, the entire state of California), Iron Chef Masaharu Morimoto opened the doors of his first west coast restaurant in downtown Napa this July. From what I can tell the place has been packed every night since it opened… including the random Wednesday evening I finally made it there to sample some of the Iron Chef’s creations. Strolling in with no reservations, I figured we might score two seats in the urbanely armchaired lounge area, which adjoins the bar counter and the dramatically gnarled Zinfandel vine suspended behind a glass plate above the liquor bottles. But at 6:15–did I mention this was a Wednesday?–both the lounge and the bar were already full of tippling guests giddy with excitement at their good fortune. Fortunately for me and my sashimi-loving partner in crime, the nine-seat sushi bar and its priceless, ringside view of the sushi chefs were wide open and waiting for us.

For people more interested in the food than the social scene, this is the place to be. The gleaming rainbow of fresh seafood laid out before you, the playful sass and surgical precision of the young sushi chefs, the furor and smells of the open kitchen busting out dishes like a well-oiled machine…and the near-constant view of the Iron Chef himself at the window, expediting orders like just another restaurant manager. Clad in a black t-shirt, shorts, white sneakers, and a long black chef’s apron, Morimoto looked like a fun dude rather than a stern and terrifying Iron Chef. His willingness to indulge star-struck guests with photo poses and seemingly genuine welcomes confirmed the rumors that he is, in fact, very nice. When he wasn’t at the kitchen pass-through window gathering orders, he was out in the room greeting guests and thanking them for their patronage–not in a smarmy, glad-handing kind of way, but with sincere humility and appreciation. I’m a fan. He even serves only sustainable bluefin tuna.

But no amount of chef worship will keep me coming back to a pricy restaurant that has mediocre food… which is why my partner and I breathed a joint sigh of relief (and ecstasy) at our first bite. The food is roll-your-eyes-back-in-your-head delicious. Our first taste was the “tuna pizza” appetizer, a clever eastern riff on a salade niçoise and one of our favorite dishes of the night. It begins with a crispy tortilla base entirely covered with pristine maguro sashimi–amply justifying its $18 price tag–that is subsequently topped with halved baby tomatoes and niçoise olives, sliced jalapenos, baby cilantro sprigs, and a modern checkerboard drawn in spectacularly delicious anchovy aïoli.

Another standout item for us was the Wagyu carpaccio, one of our server’s suggestions. At $21 per plate, it seemed overly pricy for an appetizer until it actually arrived. Thirteen gorgeous sashimi-style slices of Wagyu beef had all been flash-seared on one side, then placed raw side down in a delectable puddle of yuzu, ginger, sweet garlic, and dark soy. The succulence of the raw, the texture of the seared, and the full spectrum of flavors of the accompanying sauce made this twist on carpaccio utterly irresistible.

The pages and pages of menu items both excited and dismayed me, as they made it clear I could not eat it all in one visit. Similarly minded souls should consider the $110 per person omakase option, where the kitchen selects a multiple-course introduction to Morimoto’s cuisine. Next time I go, I may do that… if I can resist the siren call of the à la carte sushi options. In addition to the expected standards (maguro, sake, hamachi, unagi), and the de rigueur high-end staples (uni, chu-toro,oh-toro, king crab, lobster), Morimoto offers up some more unusual things for those seeking new adventures in raw: snow crab tomalley, abalone, and–truly the ultimate in freshness–live octopus. There is also the option of a Chef’s Selection in sushi and sashimi, for those times when you just want to kick back and be fed.

Like the food menu, the beverage list covers all bases and aims to have something for everyone. To wit: original cocktails like the Morimotini–Ciroc vodka, Morimoto junmai sake, and Japanese cucumber), a full range of shochus and sakes, including flights of Morimoto’s own sakes and a two ounce pour of his aged 1972 version (for a mere $60), domestic and imported beers (only $4 for draught pints!), and a fairly priced wine list composed almost entirely of local labels, with a few Old World bottles thrown in for good measure.

In the excitement of m first visit I barely noticed the retail center at the entrance of the restaurant. This front room, though disguised as a casual dining area, actually sells plates, bowls, Japanese knives, books, sake, and… Morimoto-grade fish and meat products for home cooks.

Downtown Napa has arrived! Get your seafood on.

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Garden Vegetable Frittata

admin — Thu, 26 Aug 2010 15:00:10 +0000

Submitted by Chef Bob Reeves of Santa Nella House Bed and Breakfast

Here at the Santa Nella House Bed and Breakfast, we use the fresh herbs and tomatoes from our garden and other local produce to create a luscious recipe for one of our gourmet breakfasts. Along with home baked muffins, breads or coffee cakes, seasoned potatoes and homemade sausage, our meals will send you off for a day to enjoy our many sights and activities here in the Russian River area. Please view our website for more information and a list of our specials, www.santanellahouse.com. Ingredients

2 tablespoons olive oil
1 medium zucchini, sliced into 1/2 inch rounds
1 medium onion, sliced
4 artichoke hearts, cut into quarters
1 cup mushrooms, sliced
8 eggs
1 cup shredded cheese, part cheddar, part Parmesan
Salt and pepper to taste
1/4 cup mint or basil, chopped
8 cherry tomatoes, cut in half

Start oven broiler.

In a 10-inch ovenproof sauté pan, warm olive oil. Add zucchini, onions, artichokes and mushrooms. Sauté until onions are translucent; season with salt and pepper. In a mixing bowl, beat eggs. Add cheese and chopped mint; mix well and pour over sautéed vegetables. Cook over medium heat until eggs start to set. Decorate with cut tomatoes and place pan under broiler for 5 minutes or until the eggs are completely set and top is browned. Cool at room temperate for 10 minutes before cutting.

For more than four guests you could make 2 sauté pans or use a 12-inch pan and double the recipe. We also recommend cooling completely and as done in the Enotacas in Venice or Florence, cut into smaller pieces and serve as an appetizer.

Serves: 4 to 8

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Seasonal Wine Country Produce

admin — Wed, 16 Jun 2010 06:09:30 +0000

By Deirdre Bourdet

To Pea, Or Not To Pea… Right now in California, that is no question. Plump English peas are at their peak, sweet, fresh and vibrantly green. They taste of spring and sunshine, and because of their brief window of perfection, they should be ordered on sight.

Fortunately, wine country restaurants tend to do more with the peas than classic (and aptly named) English “mushy peas.” Many gorgeous and delicious creations await those who aren’t afraid of a little green vegetable in their diet. With the arrival of this year’s fat little orbs, Ubuntu Restaurant has been cranking out the pea dishes in ways the English would never dream. To wit: a chilled froth of fig leaf and English pea soup, poured tableside over more whole shelled English peas, exotic eggplant-colored snow peas, and a bouquet of edible flowers and herbs makes an exquisite, unique, and eye-catching soup unlike any other you have tasted. If that’s not enough, try the “puddinged” English peas simmered with pistachios, topped with the restaurant’s famous slow cooked strawberry sofrito. Ubuntu’s founding chefs may have moved on to new projects, but the restaurant certainly continues to push the envelope daily with vegetarian creations that will change the way you view your veggies .

Further north in St. Helena, the CIA’s Wine Spectator Restaurant plies its English peas in more traditional mash forms, though still with unmistakeable wine country flavor. Succulent seared scallops nestle perfectly into a bed of mashed English peas enriched with guanciale, a genius touch that ties together both the fresh and the meaty aspects of the main ingredients. If another entrée requires your attention, you can still order up a side dish of coarsely mashed peas with Meyer lemon and crème fraîche to get your pea fix.

Also in St. Helena, the doubly Michelin-starred Restaurant at Meadowood is serving a chilled pea and yogurt soup with pea shell gelée (way to make the most of the plant!), wild mint ice, and curried peas. The girl and the fig on Sonoma’s main square offers a vegetarian entrée of English pea pancakes with a carrot sauce, snap peas, and baby carrot salad with mâche, which would be perfect at a bubbly weekend brunch on the back patio.

For heartier appetites, Siena at the Meritage Hotel uses the star of the season in a Maine lobster “pot pie” with a medley of other spring vegetables, gnocchi, and a chardonnay bechamel sauce. Meat-minded pea-lovers should head to John Ash & Co. at the Vintner’s Inn in Santa Rosa, though, for the grilled Strauss Farms veal chop with Yukon gold potato grain and fresh morels, sweet onions, English peas, and cream. Hungry yet?

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Warming Up to Dining Al Fresco

admin — Mon, 31 May 2010 06:19:41 +0000

Submitted by Tri-Valley CVB

Warm Summer weather in Tri-Valley, California is the perfect excuse for residents and visitors to leave their kitchens and enjoy a meal al fresco. Diners are sure to find what satisfies them, whether it be a romantic meal among the vineyards or a sidewalk café in a quaint downtown. Tri-Valley, California boasts over 80 restaurants in all price ranges that feature outdoor dining.

Tri-Valley, California restaurants have seen a rise in popularity for outdoor dining, and have expanded their offerings to include complimentary entertainment, a spot for the family pet, and more. Café Garré has expanded its cafe to include seating for 100 on the patio, and boasts a lawn and fountain area for pets and children. They also host Vineyard Nights Summer Music on the Patio every Friday night, as well as Bocce Ball and Italian Dinner nights every Wednesday. “With the summer heat guests tend to dine later and want to be outside,” said Lillian Steinle, general manager of Campo di Bocce Livermore. “Guests are more likely to wait for a patio table then any other type of table in a restaurant.” Campo di Bocce offers fireside dining, outdoor bar service, and recreation with four outdoor bocce courts.

Pair a day of wine tasting in Livermore Valley with a view of the vineyards, or enjoy a meal in downtown Livermore. The award-winning Restaurant at Wente Vineyards is truly a feast for the senses. The air is alive with rich, savory aromas and the lush vineyards and gardens set the mood for a leisurely lunch on the patio. The restaurant features an extensive wine list and their signature pork chop, which is not to be missed. For a premier downtown destination visit Zephyr Grill & Bar. Zephyr offers a vibrant atmosphere that is uniquely inviting with a creative ‘Americana’ menu.

Visitors can spend the day strolling the boutiques and galleries in the our historic downtowns of , Danville and Pleasanton and Livermore, then have a leisurely meal al fresco at one of the many restaurants that line streets of the downtowns. Blue Agave Club specializes in traditional and California-style Mexican fare, and premium “sipping” tequilas, offering over 200 different varieties. The extensive menu, tree-hung lanterns and a view of Pleasanton’s Main Street, make this is a favorite among locals and visitors alike. Main Street Pleasanton is also home to street-side favorites including Alberto’s Cantina and Gay Nineties Pizza Co..

For those seeking a garden retreat, a trip to Bridges Restaurant, or FAZ Restaurant is where guests will find a true respite. These award-winning restaurants, located in Danville, offer great food, drinks, and service in a casually elegant atmosphere. If a serene water setting wets your appetite, make your way Blackhawk Grille. Located in Blackhawk Plaza, this extraordinary dining destination features innovative California cuisine, an extensive wine list, and creative cocktails. Dine al fresco and relax to the sounds of the babbling brook located at the patio’s edge.

For a decidedly casual atmosphere with San Ramon charm visit the Hop Yard Alehouse & Grill. This neighborhood brew pub that offers over 30 beers on tap. Another neighborhood favorite for the carefree diner is Pleasanton’s own Stacey’s Cafe. Stacey’s offers a variety of seafood, pasta, meat, wood-fired pizzas, and vegetarian dishes.

For a complete list of outdoor dining options in Tri-Valley visit www.visittrivalleyca.com.

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