Mastering irregular grapes, such as Ribolla gialla, Co-founder and head vintner Steve Matthiasson has done an incredible job of finding a balance in the blends.Both their Napa Valley “White” and “Red” as they simply name them are layered with complexity and are incredibly versatile.I highly recommend seeking out these bottles if you can find them in NYC (the white can be spotted at Blue Smoke with a rack of baby back ribs.) We left with a few bottles of wine, and made our last stop at Frog’s Leap, an organic winery in the Rutherford region of the valley.

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By this point we had convened with Daniel Strongwater, our next host, who ran over to Nopa @ 5PM to put our names on the list. Having opened almost a decade ago, Nopa, meaning “North of the Panhandle,” has strengthened the deep tradition of farm-to-table, which is now synonymous with Northern Californian cuisine.

On their website, Nopa writes about each and every one of their purveyors.

At the end of the summer, we took a trip to the great state of California.

We started in San Francisco and ventured down the Pacific Coast Highway to Los Angeles. And, along the way, we ate and we drank as much as the California Republic had to offer in 9 days.

We parked on a dusty road in between two vines, walked to the Matthiasson’s house, met the winemakers, Steve & Jill, and talked about wine on a picnic table in their backyard.

We ate grapes from their vines, learned about the process of grafting grape verietals and drank the final product as Jill told us about her son’s Bar Mitzvah.

Our first stop was Robert Sinskey Winery, famous for its biodynamic farming practices.

There, we ate a charcuterie board of meats killed and cured right at the vineyard and fruits picked off their trees and sweated down into jams.

We drove from SF to Big Sur to San Luis Obispo to Santa Barbara, to Los Angeles. We ate dry farmed tomatoes, figs off the trees, pig ears and chops, cuban and japanese food, sandwiches, tacos and croissants. Northern California is home to some of the world’s most fertile farming conditions.

We drank plenty of coffee and wine; Anchor California Lager, and some of the world’s greatest cocktails. With continuous sun, the farmers’ market bounty is impressive all year round, reaching its pinnacle towards the end of the summer, at the time of our stay.

Everything from base spirits, liqueurs, sparkling wine, bitters and citrus are produced in California.