In the Napa Valley, It Doesn’t Get Any Better Than Meadowood. I have had the pleasure of staying at the Meadowood resort in the Napa Valley twice now, first in March of 2006 and again in July 2007. Nestled in a valley, a crease really, in the eastern foothills of the Napa Valley (roughly as far north as St. Helena), Meadowood is an amazing property. There is a refreshingly rustic feel to being surrounded by forest as you rest in your cottage. But make no mistake; Meadowood is a refined and eminently civilized place. Once inside your cottage, you feel as if you are in an elegant hotel.The civility is reinforced by the availability of golf, tennis and croquet. And a nightly wine reception offers a white and red Napa Valley wine to enjoy and an opportunity for conversation with fellow visitors.A notable offering is an extensive wine education program directed by Master Sommelier Gilles Chambure. Guests can (for an additional charge) avail themselves of a wide array of wine tasting sessions, winery tours and other wine-related services.And now The Restaurant at Meadowood has become a jewel of the resort. I left our meal there in July convinced that this is one of the best restaurants in the Napa Valley. Chef Joseph Humphrey prepares impeccable contemporary cuisine using fresh, local, seasonal ingredients (some even from the Meadowood’s own organic garden).There are three-course ($65), four-course ($80) and five-course ($95) Prix Fixe menus, as well as a Chef’s Tasting Menu ($120). Of course, the wine list is heavy on Napa Valley wines but there is also an impressive selection of wines from around the world.It is no surprise to me that Esquire recently named The Restaurant one of the best new restaurants in America and the Michelin Guide just gave it two stars (three is the most they give).Granted, both the resort and the restaurant are very expensive. But the next time you are looking for a splurge, you can do no better than Meadowood.
For more information, check out: http://www.meadowood.com/winecuisine/the-restaurant/
I first became interested in wine while I worked in numerous liquor stores during college in the late 1970’s and early 1980’s. In the years following college, I researched, tasted, traveled to vineyards in California and Europe, participated in countless tastings. I began writing about wine in 1995 with a column in Out Front Colorado.
For me, wine is more than a drink. It is food. It is a connection to the earth. It is culture. There is just something amazing, even magical, about the transformation of grapes into wine. It is also remarkable how drinking wine with food enhances the taste and enjoyment of both. Appreciation of wine has become an integral part of my approach to life, which emphasizes balance, respect for nature, physical and emotional health, and an appreciation of our nature as social beings. In 2006, I was awarded a fellowship to the Symposium for Professional Wine Writers. 
