Summit Lake Vineyards and Winery is a much-loved stop on our California Wine Country tours. We caught up with Heather Griffin, daughter of the founders of Summit Lake, to learn a little more about the wines they produce high atop Howell Mountain.

What is key when considering where to start a winery?

One of the best jokes about what it takes….
“What is the best way to make a small fortune in the wine business? Start with a large one.”

Still holds true today.

I think the most important thing to look at is what you’re after for quality and how you expect to sell your wine when it’s done! My dad started on Howell Mountain because he couldn’t afford valley floor property in the early 70’s and our little piece pf property worked into his budget and timing. If you want to sell an outstanding product you have to grow grapes in a premium area and Howell Mountain and the Napa Valley have consistently shown to be an amazing place to grow grapes.

You recently went through harvest season, can you tell us a little about that process and what next steps are after harvest?

Harvest time is one of the best times of the year to visit. It’s like Christmas for grape growers and winemakers, the thing you wait all year for. It is the most work and the most fun. Since we grow all of our own fruit we work in the vineyards all year tending to the vines preparing for harvest. We start sampling the grapes a few weeks ahead of our projected harvest to check the sugar content and acid levels in the fruit. This allows us to have a good idea of when the quality of the fruit is best. We also wait and watch the dogs who start eating the grapes when they’re ready. Harvest is a busy time, and we have multiple days of picking over several weeks of time. We hand pick all of our fruit and can have multiple picks of the same varietal depending on the age of the vines and location on the property. We get all of our picking done while the fruit is cool in the mornings and then crush the fruit as soon as the picking is done that day.

It’s hard to describe everything that goes into making wine because everything you do to a grape affects the outcome of your finished product. We pick the fruit, de-stem the grapes (take them off the stems) and may or may not crush them, depending on the varietal and what we want from those particular grapes. They go into a fermentation tank and can spend days to weeks in the tank depending on the winemakers style. After the fermentation is complete we press the wine off of the skins and put the wine back into tanks to settle before transferring to barrels for the aging process.

Here at Summit Lake we just settled our last bit of wine down to barrels for the 2017 vintage!

What is a must-try, can’t miss wine at Summit Lake?
That’s like asking a parent which child is their favorite! Depends on the day, what you’re eating, and what you’re in the mood for. Zinfandel is what was planted on our property originally in the 1800’s by the Italians that were in the valley. It’s also the varietal my dad fell in love with and what got him into this crazy business. It grows beautifully on Howell Mountain and what we still focus on here at Summit Lake.

But we are also about family…all of the grand kids have wines named for them now. We grow Cabernet and Petite Sirah in addition to our Zinfandel, and they have all proven to do very well in the volcanic soil Howell Mountain is known for.

What pairings do you recommend?
Our wines are all made to be food friendly and to be shared. If you’re serving lamb I would go with our Zinfandel. Beef or game goes well with the any of the reds especially the Cabernet and Petite Sirah. And our Zinfandel Port is amazing with desserts or by itself after dinner. It easily pairs with cheese, fresh berries and cream, or of course chocolate.

What inspired your label design?
All of our wines outside of our Zinfandel are named for the grand kids in the family. They were all designed to reflect the kiddos and their personalities. They each have a long story behind them that takes at least a couple of glasses of wine to get through…full details available at Summit Lake visits!

What are Summit Lake’s goals for the future?
To keep making wine to share with family and friends!

 

Nothing says “home for the holidays” like a cozy cocktail. And thanks to our friends at Sardine in Madison we’ve got the perfect recipe for some boozy deliciousness. Cheers!

Tom & Jerry
1 ounce Korbel
1 ounce spiced rum (Or create your own with Chinese 5 Spice and Plantation Three Star)
5 ounces hot water
Spiced Meringue (recipe below)

Pour brandy, spiced rum, and hot water into a large mug. Top with spiced meringue and freshly grated nutmeg.

Meringe

3 eggs, separated
¼ t. Salt
¼ t. Cream of tartar
¼ t. Cinnamon
¼ t. Allspice
¼ t. Nutmeg
¼ t. Baking soda
2 c. powdered sugar

1. Separate 3 egg whites from their yolks.

2. In a large bowl, whip yolks with salt, cream of tartar, and 1 cup of powdered sugar until pale yellow.

3. In a second bowl, whip egg whites with cinnamon, allspice, nutmeg, and baking soda with rest of powdered sugar until stiff peaks are formed.

4. Gently fold together.

With the recent fires in the Napa and Sonoma counties, Trek Travel wants to help these communities we consider to be a part of our own get back on their feet. We, and many others, believe that one of the best things that can be done is to support local businesses, artisans and help bring tourism back to this incredible wine growing region. So just in time for your holiday planning we’ve chosen our favorite wines, fixin’s and gifts that will be sure to impress at any gathering.

Andalucia is a perfect destination for a cycling vacation of a lifetime. If you find yourself with a flight to Andalucia for a Spain bike tours, consider any of the following cities before or after your trip. From the flamenco caves of Granada to the northern Pyrenees and coastal cities of Catalonia, you will be enchanted by Spain.

Like any country, the landscape and culture is unique wherever you go in Spain. Andalucia, or Andalusia, is a region in southern Spain known for its warm weather, agriculture, sherry, Jamon Ibérico, flamenco, bullfighting and Moorish architecture. It’s an incredible experience for a cycling vacation with a variety of climbs and rolling hills, stunning views, friendly people and endless tapas throughout your ride that continue into the night alongside a glass of sherry or local vino. Just a train ride away you’ll find a handful of popular and to-be-discovered cities throughout Spain that are also worth a trip.

Before: Seville, Spain

On Trek Travel’s cycling vacation, we begin in Seville, Andalucia’s capital city, where we meet up with the guides to start the bike tour. If you arrive at the end of April, you could catch the beginning of Feria, one of Spain’s biggest festivals. On the night of the festival, follow the crowds along the river to the grounds that house hundreds of decorated casetas, or little houses, for private gatherings that celebrate well into the night and into the following morning. During the day, be sure to enjoy the local tapas bars and explore the history and architecture of Seville. Lonely Planet named Seville the “Best city to visit in 2018.”

Empty streets of downtown Sevilla. The entire city made their way to the Feria de Abril festival.

Plaza de España in Sevilla

During: Ronda to Antequera, Andalucia

If you’re a lucky guest on the Trek Travel trip, hop in the van with the guides and drive into the hills to a lovely olive oil farm. Your first ride will lead you down into a valley and up through the hills towards the hidden gem of Ronda. Ronda is a historic mountaintop city overlooking a gorge that includes the diverse “old town” and “new town”, separated by an iconic stone bridge. The “old town” houses residents who’ve lived there for centuries, and across the bridge you’ll find shops, tapas bars, flamenco dancing, the oldest bull fighting ring in Spain and more. The whole city is quite small and very walk-able. Ronda is extremely charming and a gem of the South.

The hills of Andalucia bring slow climbs and views of pueblos blancos, or white villages, dotted throughout the landscape

A hidden gem in Andalucia, Ronda is a historic town that overlooks a breathtaking gorge

After (Southern Spain): Granada

After the Trek Travel trip, consider taking a train to experience Granada. Granada features the Moorish castle Alhambra which overlooks the old neighborhood of Albaicín. Sit down and have a beer or glass of wine here and you’ll also receive a small plate of tapas – whatever the kitchen is serving up that day. You might never have to pay for food here, as long as you have a drink ordered. Be sure to get tickets in advance to tour the Alhambra, it’s a popular tourist sight, but you’ll find the city itself is filled with friendly, charming locals. You can’t miss the flamenco in Granada either – here, step into a cave, sit down with a drink and enjoy the dancers and musicians perform the traditional flamenco.

The view from Generalife at Alhambra and a hot air balloon floating over the city of Granada

After (Northern Spain): Barcelona, Girona and San Sebastian

If you’re looking to head north, book a train to Catalonia to find a variety of cities to fall in love with. Travel to Barcelona for its seaside cityscape, world-class dining, museums and famous architecture. Or hop on a quick train just north of Barcelona to Girona in Costa Brava for cobbled streets, medieval architecture, a cycling scene and endless pintxos. Girona is just 20 minutes from the coast where you’ll find unbelievable views of the Mediterranean sea, and roads that are perfect for a scenic bike ride. San Sebastian is only a train ride away and nestled into the northern edge of Spain on the border of France. San Sebastian is in the Basque region, home of some of the best seafood and beaches in the world. It is a foodies delight, with enough Michelin star restaurants and world-class pintxos and cidre to keep you full for your entire stay.

Wherever you choose to travel to in Spain, you will not be disappointed. This warm and welcoming country will keep you busy with activities or relaxation and make you want to come back for more.

Old town in San Sebastian and one of the best beaches in the world, La Concha

First in line for the hottest new restaurant? Love an interesting combination of ingredients? Know just the perfect wine to pair it all with? Well, the world is calling and we know all the dining experiences that will take your breath away. Here are our top 5 trips for the ultimate Foodie Heaven.

Asheville

“I want Rhubarb to be where the important stuff happens,” says Executive Chef John Fleer. After 15 years as executive chef at the famous Blackberry Farm, he now brings his fresh approach to boldly flavored dishes and love for all things southern (and local) to the table for you to enjoy.

Santa Barbara Wine Country

The acclaimed Bear and Star, “Takes its name from the two states our founder called home, Texas and California, celebrating refined ranch cuisine paired with California’s bounty.” Tied to restaurant is the 714-acre Fess Parker Home Ranch located seven miles away and home to Wagyu Cattle, chickens, quail, rabbits, pigs, bees and a number of heirloom fruits and organic vegetables allowing guests to experience great-tasting ingredients at the peak of their freshness.

SingleThread

A work of art in itself, SingleThread was born of designers, craftsmen, artisans, and makers who have curated a culinary main event you have to see to believe. Here you’ll dine in the 2017 James Beard Award-winning dining room on an elaborate 11 course, wine- or sake-paired tasting menu which the San Francisco Chronicle describes as a “flawless four star experience.” And enjoy a family-style, traditional Japanese donabe dinner in the private study on another evening.

Piedmont

Visit Castello di Roddi, a village that is home to the only truffle dog university in the world. Here you’ll have the opportunity to set off on a hunt of your own, aided by Giovanni, a third generation “trifolao”, and his local canine professionals who will of course sniff out the delicacy. Truffle-hunting is one of the long-standing traditions of Piedmontese culture and you’ll learn about the truffle’s cultural and economic importance in this area over an indulgent truffle themed lunch.

Provence Luxury

While some other destinations exist, Provence blossoms. Here, the world is in full bloom, from rich, fragrant, local recipes that awaken your senses to the countryside alive with color, to stunning vistas across lavender fields. A foodie’s dream, you’ll strap on an apron and learn the secrets of Provençal cuisine from Michelin-starred chef, Xavier Mathieu. You’ll then dine at his gastronomic restaurant, the Xavier Mathieu, where the fare is inspired by the seasons and flavors of southern France.

Yes! It’s finally Friday and you’re ready for a great weekend ride with your friends or maybe even a solo adventure exploring new roads. No matter your cycling goal, fueling your body with the right ingredients is the first step to enjoying your rides even more.

HIGH ENERGY VEGAN OAT BARS // With figs, nuts and seeds

Together with my nutritionist and friend, Gianluca Bosetti I’ve crafted an easy, delicious and nutritious energy bar recipe that will quickly become a new favorite. Stick one in your jersey pocket and enjoy with your mid-ride coffee or as a post ride snack with freshly squeezed fruit juice. They’re simple to make and oh so good for you!

THE INGREDIENTS:
½ cup oatmeal
2 tbsp. oat bran
2 tbsp. wheat germ
1/3 cup walnuts, hazelnuts, almonds, cashews
1 1/2 tbsp. oilseeds
10-12 dried figs
2 tbsp. honey
1 glass of milk
1 tsp cinnamon
1 pinch of toasted barley coffee (for a touch more flavor)

HOW TO:
Take a bowl and combine the oatmeal, oat bran and wheat germ (in place of oatmeal, oat bran or wheat germ you can also use cereals like, millet, puffed, spelt or barley, bran sticks), oil seeds, walnuts, hazelnuts etc and blend.

Then roughly chop the dried figs and add them to the mixture (if you want you can also use dried prunes or raisins, but the figs have a higher nutritional value).

Add the milk, honey, cinnamon and coffee then blend one more time to make sure everything is equally mixed. Roll out the mixture on a baking sheet lined with parchment paper and use another sheet of baking paper to flatten the dough by hand or using a rolling pin or bottle until you get a height of about 1.5 cm. Bake at 170°C/340°F for 20-25 minutes, let it cool, and cut in the shape you like best with a sharp spatula.

Presto! You’re ready to roll with a healthy snack on your next bike ride, on the way to the gym, when picking up the kids from school, or when just getting through a busy day at work. Either way, processed snacks will be a distant memory. Enjoy!

Looking to switch up your snacks? A fresh smoothie is an easy way to pack nutrient-dense foods into your diet. One of our favorite go-to combos is kale, baby carrots, celery, cucumber, frozen berries and a banana. You can also add protein powder for an extra dose of joy!

We make it a point to be experts in more than just cycling on our trips. We show you the best parts of every destination and wow you with locations you may not have discovered alone. The chances that you’ve heard of these five eateries on our domestic trips are slim, but take our word for it, each offers a unique culinary experience certainly worth writing home about. Dig in—here’s our top five favorite meals of North America.

1. Rhubarb
Asheville, NC

“I want Rhubarb to be where the important stuff happens,” says Executive Chef John Fleer. After 15 years as executive chef at the famous Blackberry Farm, he now brings his fresh approach to boldly flavored dishes and love for all things southern (and local) to the table for you to enjoy at Rhubarb.

2. Ad Hoc
Napa Valley, CA

One of Thomas Keller’s prized restaurants, Ad Hoc was originally created to showcase the American comfort food of his childhood, but has now become a staple in the “culinary capital” of Napa Valley. Ad Hoc features a daily-changing four-course menu of various classic American dishes like fried chicken or barbeque, and is always served family style to create a casual comfort you just won’t find anywhere else.

 3. The Oak at Ojai Valley Inn & Spa
Ojai, CA

Here, you’ll sit and gaze out upon the beautifully manicured grounds and mountain vistas of the Ojai Valley Inn while you’re treated to drinks and a mouthwatering meal of ever changing, locally sourced, Californian cuisine—with many ingredients coming straight from their on-site herb garden.

  4. Hell’s Backbone
Bryce and Zion

In the tiny, remote town of Boulder (population: 180), you may be surprised to find one of Utah’s most highly acclaimed restaurants. But Hell’s Backbone Grill is more than an excellent Zagat rating or Salt Lake Magazine’s “Best Restaurant” ten years running. This unique place is a testament to how two impassioned people can bring a beautiful vision of sustainability and community into reality. With meals made from honest and simple ingredients straight from the restaurant’s own farm, Blake and Jen, the chef-owners of Hell’s Backbone have, despite the name, created a little spot of heaven for all to enjoy.

5. BLACKBERRY FARM
Walland, TN

Drawing inspiration from their Smoky Mountain heritage, the chefs and epicurean artisans at countryside enclave Blackberry Farm have created a culinary oasis with home-grown meals that “wander the line between refined and rugged,” with every dish being as sumptuous as the last. Served up in a grand rustic turn-of-the-century barn surrounded by peaceful pastures, you’ll be transported to an idyllic world that doesn’t feel of this time.

Whether it’s a rich, full-bodied pinot, a crisp chardonnay, an invigorating ride through the countryside or just a romantic escape, California wine country has got it all. Which is why we offer three different styles of trips right in the Napa and Sonoma valleys. Here we’ll compare our luxury, explorer and wine weekend trips so all you have to do is ride, sip and enjoy.

Luxury  |  Explorer  |  Long Weekend

California Wine Country Luxury

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California Wine Country Explorer

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California Wine Country Long Weekend

After an unforgettable bike trip through the picturesque forests and winding roads of the Vermont country side, there are few things better than kicking back and sipping on some of the best micro-brews the Green Mountain State has to offer. We’ve lined up our favorite pints and bites for you to try as you pedal your way through each stop of the Vermont Brewery Bike Tour. Cheers!

Where: Fiddlehead Brewery
What: Enjoy a Fiddlehead IPA
What’s better than pizza and beer? Grab a glass then head next door for a bite of Folino’s Margherita pie. It’s their specialty, and a Vermont must-try.

Where: Otter Creek Brewing Company
What: Belly up to the bar for a Free Flow IPA
Try it with the Pulled Pork Mac and Cheese with Jalapeño Pesto. It’s the perfect marriage of heat and hops, and a combination you won’t forget.

Where: Prohibition Pig
What: A pint of Bantam at a neighborhood hot spot
Refuel on the deck with one of the best IPAs around and a spread of tacos made from all local ingredients and house-smoked meat. Simple and satisfying.

Where: Stone Corral Brewing
What: Sip on a top-rated Maple Porter or enjoy a pint of the Palomino Pale APA
They say it’s the “freshest water in the United States” that helps make their impressive lineup of brews so delicious. Pair with a cheese board featuring a variety of Vermont’s best cheeses, sweet and crunchy candied walnuts, crisp apple slices and cranberry jam.

Where: Lost Nation Brewing
What: From a crisp Gose to a rich Pitch Black Ale, fuel up with a flight
As they say, “When in Rome do as the Romans do,” that means ordering a roasted pork Cubano or crispy Tempeh Reuben sandwich to go with your flight–they’re local favorites.

Where: Von Trapp Brewery
What: A variety of Austrian lagers
Visit the historic Von Trapp Family Bierhall for your choice of flavorful crisp lagers and meals inspired by the Von Trapp’s ancestral Austria. Be sure to check out the working wood-fired Parrilla grill that is the showcase feature of the Bierhall.

 

Nominated for a 2017 James Beard Award for Best Chef of the Midwest for the fourth year in a row, chef Jonny Hunter’s take on local cuisine has been adored by Madisonians and visitors from all around. Co-founder of Underground Food Collective, a group that runs a restaurant, butcher shop, and catering business, he’s not slowing down when it comes to making a dent in the local food scene. This September he will be joining us in Asheville with a private farm-to-table dinner. We caught up with chef Jonny to learn more about his upcoming trip to the city beneath the Blue Ridge Mountains and his mission to bring community and food together in one delicious experience.

Tell us your story. What inspired you to be a restaurant owner in Madison?

I didn’t really start out wanting to do a restaurant. We were catering and doing some food processing and I started grad school in Public Affairs at UW-Madison to switch careers. At that point we started to get a decent amount of publicity for the food we were making and then I met Mel Trudeau who worked in restaurants and wanted to open a place with us. After working in non-traditional spaces I really liked the idea of having a restaurant and space where we didn’t have to move around a ton, and a space that would give us an opportunity to really showcase what we cared about.

You run a restaurant, butcher shop and a catering business in Madison. How are they all tied together, and how are they different?

Everything is co-dependent, we actually have a centralized facility that all 5 of our businesses run out of. The end product you see at our retail and restaurant establishments is an execution of products we make at our commissary. Because of our vertical integration, we have a lot in common through the different establishments but, without a doubt, running a food processing business, a restaurant, and a retail shop gives you a lot of different experiences. At the retail store I really love talking to people about cooking and curating what we sell while the restaurant is an exercise in creativity and hospitality.

What does ‘farm-to-table’ mean to you and why is it important to the food you cook?

When I talk about farm to table I like to talk about my community. I like to talk about my friend Mike who grows vegetables or Charlotte, the farmer we buy our hogs from. I want to support my community and help out my friends who have businesses. I want to show them I care about their work and that we value it.

What is the most rewarding part about your job?

Working with people and seeing them succeed and learn. We put so much effort into understanding processes that when we get some traction or when something works, it’s so exciting. When you see other people do that, it’s even better.

Do you have an especially memorable story from your many years in the restaurant industry?

I think it’s always about the people, the ones who come in and support us and the people we work with. The generosity of the people I get to work with and serve every day blows me away.

What drew you to be part of a Trek Travel trip?

I love bikes, they play a major part of my life. I use a bike as my main mode of transportation, and I use it as a recreation and how I spend time with my family. The idea that I could experience a trip that is focused on bikes and bike travel is pretty much my ideal.

What destination is on your bucket list?

I visited Asheville last year and it was one of my favorite trips I’ve had in a long time. I’m excited to see some of the art spaces in the River Arts District and the breweries and barbeque at Buxton Hall.

You will be joining us for an evening at Gaining Ground Farm just outside of Asheville by preparing a multiple course farm-to-table dinner in September. What do you have in store for the guests?

I’ve been working with Aaron and talking about the food they are growing so it will be a lot of seasonal produce and meat from their farm. My friend Dave owns a bakery called Farm and Sparrow so I will work with him on getting the best bread I’ve ever had in my life. The trip is at the end of summer and beginning of fall so there’s so much produce available so that is what I am going to highlight.

What excites you most about your trip to Asheville?

Asheville is an amazing city with a super engaged community, vibrant arts, great music and a thriving food community. It has so many things that make a really great community. Not only that, but it’s also beautiful, the rivers and the mountains make it such an amazing place. I’m super excited to visit Asheville again.

Do you have a favorite new recipe you’d like to share?

I’ve actually been working on an essay about cooking at home and chicken soup so here you go:

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It’s important to buy a chicken that was raised on a local farm, on pasture and hormone and antibiotic free. The access to pasture means that it is going to have a better flavor that really comes through when you are making a stock. I buy my chickens from Nine Patch Farms or Nami Moon.

Use a #3-5 bird and salt it with 2 Tablespoons of sea salt or kosher salt. Rinse the chicken and dry inside and out very thoroughly – a wet chicken will steam before it begins to crisp the skin and turn golden. This might seem like more salt than you would need but it is really important in terms of making the meat juicy and not over cooking the white meat. I let the bird sit out on a rack for 2-3 hours (or overnight if you have time) so that the salt binds to the proteins and the skin dries out. In a cast iron I put in 1 inch of chopped vegetables, using 2 carrots, 2 cups of celery (you can sub celery root in the winter) and 1 large onion. I toss them with chicken schmaltz and roast the chicken on top of the vegetables. Roast the bird at 375F until the skin is crispy. I don’t worry about temperature here because I’m going to add the meat back into the soup later to finish cooking. At this point I eat the crispy skin since it doesn’t add much to the stock and it’s one of my favorite snacks.

Cut the breast meat off of the carcass and put aside, as well as meat from the thigh and drumstick. Don’t worry if you leave some meat on the bones-it is good to have some for flavor in the stock. Once the meat is separated from the carcass, I break the carcass in half so that it fits in the pot easily. I add the roasted vegetables and the carcass to a pressure cooker (I also use a pressure cooker to make stock, it speeds up the process and makes a cleaner, more flavorful base for the soup. I use a Kuhn Rikon pressure cooker and it is my favorite tool to cook with). Into the pressure cooker goes 2 fresh bay leaves(dried will work), 3 sprigs of thyme, 5 sprigs of parsley, 10 pepper cloves and 4 or 5 cloves of garlic. I also like to add 1 meyer lemon cut in half. Add four quarts of filtered water and bring the pressure cooker to 15 bars and turn down to simmer for 45 minutes. When it is done, remove from heat and let the pressure dissipate. Never use the release valve to let off pressure, it will muddy your stock and cause unpleasant extraction.

While the stock is cooking I chop carrots, celery and onions to ½ inch pieces. Saute the carrots, celery and onions until the onions are translucent. Chop the breast meat into ½ cubes and shred the dark meat. I also dice a head of parsley leaves. Once the stock is finished I strain out vegetables and bones (you can make another round of stock with new vegetables with the amount of bones you used). In a 6 quart stock pot add the stock, vegetables and meat. Season with the juice of one lemon, add cracked pepper and salt to taste. Add chopped parsley right before you serve.