Northern California offers fine-dining lunches that enhance winery tasting experiences. Antica Terra features a Michelin-worthy chef serving microseasonal plates, while Soter Vineyards presents a seven-course menu with on-site farmed ingredients. Each dining experience is intimate and unique; for example, lunch at Rodeo Hills includes personal interactions with winemaker Jared Etzel, who shares his family's wine legacy. The combination of exquisite food and exceptional wines allows guests to fully enjoy the culinary aspect of the winery experience.
Inside the winery's barrel house, Wastell and his team cover tables with microseasonal plates to the hum of jazz vinyl, then proceed through considered courses.
At Soter Vineyards, chef Clayton Allen serves a menu of about seven courses based around livestock and vegetables farmed on-site, including creamy sunchokes with brown butter.
Winemaker Jared Etzel joins his guests for each meal at Rodeo Hills, sharing splashes of his pinot noir and chardonnay alongside stories of his personal Oregon wine history.
Uni atop a buckwheat waffle and local goat charcuterie were just a couple of dining highlights when paired with world-beating fine wines.
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