lgsjr – Page 16 – Power Tasting – The Wine Tasting Experience

California’s Route 101

There are some fabled roads in America. You can get your kicks on Route 66. Ten cents won’t even shine your shoes on Broadway. 42^nd Street is naughty, haughty, gaudy and sporty. There are no songs about California’s portion of US Route 101. It runs mostly south-north from Los Angeles through San Francisco all the way to the state border and up to Seattle. Interstate 5 runs parallel to it and it’s much faster. The Pacific Coast Highway is much prettier.

Map courtesy of MapQuest.

But if you want to be serious about wine tasting in California, at some point you’re going to deal with Route 101. It is the main stem for almost every wine making area in the state, with the very notable exception of Napa Valley. It will take you to Santa Barbara, Santa Maria, Paso Robles, near to Monterey, and Sonoma County. If America had a route des vins, this would be it.

As you drive north, you have the Pacific Ocean on your left and the mountains on your right. Mostly you can’t see the ocean; take the pacific Coast Highway if that’s your objective, but be prepared to crawl through towns. But you can see the sea for a while as you approach Santa Barbara. Around Pismo Beach, Route 101 skirts the coast along some rather impressive cliffs.

The road heads inland through as you get to Paso Robles where, surprisingly, the mountains appear on your left. Route 101 divides the vineyard areas of Paso Robles. On the west side, in those mountains (well, maybe they’re just foothills at that point) are the artisanal wineries that have raised this region’s reputation. On the left are the mass production vineyards: endless, endless vistas of vines. There are some quality vineyards these days on the east side of Route 101, but if you’re driving through you are overwhelmed by the quantity.

As you get closer to San Francisco, the endless vista is brutally modernistic office buildings in Silicon Valley, followed by the dreary traffic from the airport to the city. Then, suddenly, the highway disappears and you are on city streets. Use your GPS or your roadmap because it will take you to an American legend, the Golden Gate Bridge. If the weather is good, you will offer you a glorious view of the City by the Bay. If that famous fog rolls in, you’ll just have to take it on faith that the city is still there.

Once over the bridge, you’ll soon come to Sonoma County and one wine tasting region after another. Petaluma and the Green Valley. Santa Rosa and the Russian River. Windsor and the Alexander Valley nearby. Healdsburg and Dry Creek. It’s not that you can spend days there; you can spend years visiting Sonoma County and you won’t see it all, because it changes all the time.

You can keep going and find more vineyards, but if you’ve made it from Santa Barbara to Healdsburg, you’ve seen the best of the Route 101, in terms of wine tasting, anyway. Maybe they should write a song about it.

Tasting Syrah

The Syrah grape is ubiquitous. It originated in ancient Persia, around 4,500 years ago, according to archaeologists, in the region that now contains the city of Shiraz. And indeed, some wines made from the grape are still called Shiraz. It is now grown in France, mostly in the Rhône valley and the Languedoc. You’ll find it in California, especially in the Central Coast. It is a primary grape in Australian wines (where they call it Shiraz) with the center of production in the Barossa region.

We were first introduced to Syrah many years ago, when traveling in abroad. Some Aussie blokes we knew gave us a glass of Oxford Landing Shiraz. At that early stage of our wine tasting education, red wine meant Cabernet Sauvignon and nothing but. So our first reaction to this glass was that there was something wrong with the wine. But it wasn’t sour; it didn’t taste bad. It was just different. This was a wine tasting epiphany! Oxford Landing is a mass production wine and we’ve had many better Syrahs since then, but that first one has never been forgotten.

Syrah grapes. Photo courtesy of Banfi Wines.

One part of that experience still rings true: Syrah is different. Sometimes it’s a deep, dark wine that goes with roast beef. California’s Darioush winery makes wine like this. (The founder is of Iranian descent and calls it Shiraz.) Others are lighter and can accompany chicken or pasta. You just can’t tell until you taste.

Syrah is the primary grape of the Northern Rhône. Wines from Cornas must be 100% Syrah and it is central to most of the other wines of the region. There’s plenty of depth in these wines but there is also a notable acidity. As we have gone wine tasting in the Northern Rhône, we’ve been surprised at how notably acidic some of the wines are, especially those we tasted at Cave Yves Cuilleron. Of course, acidity is a good thing in wine; no complaints, we’re just noting the difference.

There’s plenty of Syrah grown in the Southern Rhône and the Languedoc, where it is generally blended with Grenache and other grapes. Blends are the rule for AOC-denominated wines, so single varietal wines from the region are marked as IGP (Indication Géographique Protégée) or VdP (Vin de Pays). When you can taste the full varietal character in the southern regions, there is often a note that the locals call garrigue, the scrubby vegetation that grows along the hillsides with some flavors of rosemary.

California’s Central Coast makes Syrahs that are fruit bombs with way over-the-top alcohol levels. Sometimes we call those “chewy” wines. In general, Syrah likes warm weather but the heat of the Central Coast really pumps up the sugar, which in turn becomes alcohol. The Syrahs in the Napa/Noma area tend to be mellower, though still on the deep end.

They grow more Shiraz in Australia than any other grape, and the wines tend to be big and sunny, which brings us full circle back to that first glass. The point of this round-the-world Syrah trip is that you never know what you’re going to get when you first taste a Syrah. Big and bold, lighter and acidic, punchy and alcoholic, open and herbal – they’re all the same grape, but not the same terroir, not the same winemaker.

So when you travel for wine tasting, be prepared for something different, whenever they offer you a Syrah.

Tamber Bey Vineyards

Tamber Bey (www.tamberbey.com) is a unique experience for visitors to Napa Valley, one that hearkens back to the valley’s past. Where today there are vineyards, restaurants and resorts not that long ago were orchards and ranches. Tamber Bey combines the owner’s interests in both wine and horses. The winery and tasting room are located at Sundance Ranch, where you can not only taste wine but also enjoy their horses.

In another article in this issue, we talk about discovering wines at dinner and following up with a visit thereafter. We first discovered Tamber Bey on a small, eclectic wine list where we knew none of the wines. The Cabernet Sauvignon was powerful and rich in the mouth then (and still is), so we drove over to see what else they had. What we found was a ranch house (now a tasting room) with a large area behind it where visitors can lounge and horses can be stabled. There were no vines to be seen.

The tasting room is made of wood, as is the entire location. There’s a large bar with enough space for a dozen or so visitors to be comfortable. We don’t think it was ever meant to be a destination for busloads of wine tasters. If that were to occur, there’s plenty of room out back for them to sit, wander and enjoy their wine. So when you go to Tamber Bey, try to avoid a rainy day.

Service at the bar is unusual, at least one day that we were there. One of the servers was a fellow who we had come to know at another winery. The other one was the Tamber Bey’s owner, Barry Waitte, who made his first fortune in information technology. We hardly guarantee that Mr. Waitte will be pouring you some wine when you visit, but it could happen.

Tamber Bey has three levels of wine. There’s the Vineyard Series, made from grapes grown in their vineyards in Oakville and Yountville. Their best wines are in the Signature Collection, including Chardonnay, Pinot Noir, Malbec, Cabernet Sauvignon and a Bordeaux blend they call Vermejo. All but the Pinot Noir are estate grown. Finally, they have introduced a second label called Three Steeds. (There’s a lot about horses here.) Usually second labels are inferior to the proprietary label, but that doesn’t seem to be the case with Three Steeds.

About the horses: Mr. Waitte does own some fine Arabians, but the purpose of the Tamber Bey stables is to care for rescue horses that have been mistreated elsewhere. We’re not horse people, but that seems like a pretty noble endeavor to us.

For the most part, Tamber Bey’s wines are powerful, with a great deal of alcohol in the reds. This may not be to everyone’s taste. Keep this in mind if you are likely to visit Tamber Bey after several other stops.

There is no place in Napa Valley, or for that matter anywhere in Wine Country, quite like Tamber Bey. So come for the ranch ambiance and the horses and have some wine while you’re there.

Kunin Wines

From a wine tasting perspective, Santa Barbara has a split personality. Uptown is all elegant hotels, fine restaurants and well-appointed tasting rooms. Downtown, near the Pacific Ocean, is what they call the Funk Zone, which is all, well, funk. This is not to say that there isn’t good wine to be had in the Funk Zone, just that the overall ambiance is not quite like anywhere else we have ever seen in Wine Country.

The Kunin tasting room in Santa Barbara’s Funk Zone. Photo courtesy of hotelcalifornian.com.

Right in the middle of the Funk Zone is Kunin Wines, which has identity crisis of its own. Not a crisis, really; Kunin seems to be quite comfortable with its identity. But it’s a little different than other Santa Barbara wineries. For one thing, perhaps the most important, there’s the wine. Santa Barbara is Pinot Noir and Chardonnay country. Kunin primarily makes Rhône-style wines from grapes as diverse as Grenache (red and white), Syrah, Viognier, Mourvèdre, Cinsault, Roussanne and Counoise. That’s quite a selection for an American-owned winery in southern California.

A quiet time at the bar at the Kunin tasting room. Photo courtesy of Keepin’ It Kind.

We’ve found that the servers are quite liberal with offering a variety of tastes if you show genuine interest, not just a desire for alcohol. But then there’s the matter of Kunin’s identity crisis. Up until around the lunch hour, visitors can sit at the bar, taste, discuss and enjoy in a thoughtful and unhurried manner. But once the afternoon arrives, so do the partiers. And we do mean PAR-TEE.

The tasting room is in a building of no particular architectural interest. But there’s a long front porch, a wide-open door and a large rectangular bar. Just perfect for wine tasting near the beach. And so later in the day it becomes packed – bar, porch and street front and the crowd didn’t seem to be involved in a conversation on the relative merits of real Rhône wines and California varietals.

Now we have nothing against parties. Who doesn’t like a good party? It’s just that when we drink wine at a party, we expect it to be cold, wet and alcoholic, nothing more. But Kunin makes serious wine and it’s a shame not to enjoy it on its own terms. Don’t misunderstand; these are California Rhône-style wines, not imitation anything. They cannot be confused with wine made in the south of France, nor should they be.

For example, Kunin makes two wines they call Pape Star and Pape Star Blonde. They’re meant to be a “versatile take on France’s Châteauneuf-du-Pape”. A take, perhaps, but hardly to be confused with the real thing. From our point of view, they would be better off calling these wines simply California Rhône Blends, both red and white. Drinkers should appreciate them for what they are, not what they aren’t.

We were several decades older than any other people in the tasting room and so maybe younger people will experience Kunin differently than we did. Whatever your age, Kunin is worth a visit.

California’s Central Coast

It is meaningful to say that you are visiting a specific area of Wine Country. You don’t say, “We’re going to France for wine tasting”. It’s too big and too varied, so you might say Bordeaux or Burgundy. California is very large and varied as well, so you say Napa Valley or Sonoma County. But if you say that you’re going wine tasting in California’s Central Coast, you’re covering an area so vast that it’s hard to say anything meaningful at all.

It’s more than 300 miles from Santa Barbara to Alameda County, the southern and northern extremes of the Central Coast. Some AVAs are well established; they’ve been making wine in and around Santa Barbara since the days of the Spanish colonization. Other areas have only recently realized that excellent wine can be made from grapes grown on their soil. For instance, there have only been vineyards in the Santa Lucia Highlands since the 1970’s. So let’s take an abbreviated tour up the coast.

Santa Barbara is a delightful little city, with many excellent hotels and restaurants. There’s no wine grown inside the city limits, of course, but many excellent wineries have tasting rooms there. Many of the wines come from the nearby Santa Rita Hills. Pinot Noir is THE grape of this area. (Chardonnay is grown everywhere on the Central Coast.) We’ve been particularly impressed with Sanford and Au Bon Climat.

The Bien Nacido vineyard in the Santa Maria Valley is renowned for its Pinot Noirs. Photo courtesy of the Santa maria estate.

A little further north is what we consider to be the heart of the Central Coast, around Los Olivos and Santa Maria. These were relatively quiet little backwaters until they were popularized by the movie Sideways. Even so, until recently they were rather bucolic but have recently become somewhat more “Napa-fied”, to coin a phrase. Still, there are many excellent wineries to visit and wines to sample. Favorites of ours are Foxen and Beckman. Pinot Noir and Syrah are the leading grapes.
The San Luis Obispo region is coming on quickly, both in terms of the quality of the wines and its popularity for visitors. But SLO is not close to any of California’s major population centers. For example, it’s four hours drive from San Francisco; the problem with hidden treasures is that they’re hidden. We’ve enjoyed wines from Alban and Laetitia. Pinot Noir is strong here but Rhône style wines are really the San Luis Obispo success story.

Downtown Paso Robles has become quite trendy. Photo courtesy of pasoroblesdownton.org.

Paso Robles is far enough from San Francisco to be far and close enough for a visit to be feasible. The west side of Route 101 is known for very large commercial wineries. The east side is hillier and home to many artisanal winemakers. Tablas Creek (our favorite) introduced Rhône grapes to the region, but Paso Robles is still known for powerful Zinfandels.
There are some wineries to visit in the Santa Lucia Highlands, but most of the tasting is in Monterey. Look for robust Pinot Noirs here, such as Hahn or Pisani. The beauty of the overall scenery around Monterey is world famous.
Finally, in the area around Silicon Valley you’ll find quite a few wineries, but not as many that earn top marks. What was once fruit trees, ranches and vineyards is now mostly office buildings where the world’s technology is invented. Nonetheless, we were delighted to discover the Pinot Noirs of Testarossa in this area.

Pinot Noir Tasting

Our experience with Pinot Noir has been rather strange. For a long time, we just didn’t care for wines made from this grape. Too thin. Too acid. Too pricy. We would continue tasting Pinot Noirs in our travels but we never got that kick that lovers of Burgundy wines have written and talked about. Then on one wine tasting trip about a decade ago, the light bulb came on.

Pinot Noir grapes. Photo courtesy of LaCrema winery.

We were in the Carneros region of Napa Valley at the Etude winery. They’re equally well-known for their Cabernet Sauvignons as for their Pinot Noirs, so it was our intent to savor the big California boomers. Since Pinot Noir was included in the tasting, why not try it? That was the moment that changed everything; we became club members from that moment and still are.

On that trip and since then, we have been all over Carneros and have found many other wineries specializing in Pinot Noir. Saintsbury and Domaine Carneros (yes, the same maker of California sparkling) are particular favorites. But we have expanded our horizons. We were dining at the late, lamented Hurley’s restaurant in Yountville and they had a weekly special wine from a place we’d never heard of, Santa Lucia Highlands. Another aha moment and we’ve been buying wines from there ever since.

We’ve enjoyed Pinot Noirs from the Santa Rita Hills near Santa Barbara, from Russian River and Sebastopol in Sonoma County, and in Oregon’s Willamette Valley. We enjoyed them in Burgundy’s Côte d’Or quite a while ago, but then seemingly lost our taste for them (and regained it, too). To this day, we prefer California Pinot Noirs to the originals from France. That may have something to do with the astronomical prices for grand cru Burgundies.

So were we wrong in the days when Pinot Noir didn’t appeal to us? Not really, but did our taste change or did the wines? To this day, we find some very well-regarded wines from Russian River and Green Valley in Sonoma County to be thin, acid and overpriced, just as we did in the past. As you can read in our opening statement on Power Tasting’s front page, tasters need to know what they like. That implies that we need to know what we don’t like, as well.

In general, we go for more robust Pinot Noirs, so some wine educators have told us that we want wines made for Bordeaux drinkers. There’s probably a little truth in that, but we think it misses the point. There are Cabernet Sauvignons that we don’t care for (and Syrahs, and Chardonnays, and Tempranillos and, and, and…) and many others that we love. We always appreciate well-made wines that respect the nature of the grapes and reflect the hand of capable winemakers.

We don’t want a Pinot Noir that’s like a Cabernet Sauvignon. We like Pinot Noirs that show the complexity of the grape, with subtle aromas and some deep notes that accompany the overall roundness that Pinot Noir can achieve.

That’s not too much to ask, is it?

Winery Tours, Part 2: for Experienced Tasters

Several years ago, we wrote about winery tours from the perspective of those who had never taken one before. For anyone with even the least interest in wine, a tour can be very educational. There’s really nothing like seeing the process, especially if you can visit Wine Country during the crush. It really does show you how difficult the winemaking really is. And in many cases, a tour is a prerequisite for tasting the wines.

Seeing the grapes for Amarone drying at Quintarelli in Valpolicella, Italy.

But what if you have some experience in wine tasting? Maybe you have taken numerous tours in the past, so why take another one? There are a number of good reasons, even if you think you’ve seen it all.

You haven’t seen it all. We don’t want to get into the argument about the winemaker’s skill vs. terroir, but surely the way a wine is made has some impact on how it tastes. Otherwise, they’d all taste pretty much the same. At any winery, they have a particular way that they harvest (or instruct vineyard owners to harvest), clean the grapes, press them, vinify the juice, blend different varietals, age the wine and bottle it. If you have been on tours before, you’ll recognize the differences at one winery versus the others you’ve seen.
You may be with a less experienced taster. Taking a tour with a friend gives you the opportunity to add your own point of view that the tour guide may not have. Careful not to be a wine snob, though.

The barrel room at Groth in Napa Valley.

Refreshers aren’t a bad idea. Yes, you’ve taken tours, but when was the last one? It’s not that things have changed all that much (although there have been technical advances) but it’s a good idea to keep yourself up to date.
A tour can give you an idea of the quality of the wines. For example, some wineries are sparklingly clean, others less so. A winery that cares enough to hire and train knowledgeable tour guides is probably more concerned about the tiny details of making wine. If your guide can’t answer your questions, this will tell you something about management’s perspectives on their customers. So pay attention to the details.
Tours can be fun. Some wineries’ tours are little more than exercises in industrial engineering and about as accessible to the general public. But we’ve been on others that take you into the vineyards to show you where the grapes you’ve tasted came from. Quite a few these days combine the tour with the tasting and have bottles stashed in the vineyards or in the barrel room, so you’re tasting as you’re learning. Quite a deal!

The underlying answer is that there’s always something new to learn. You don’t have to tour every winery you visit. For one thing, that can be expensive and repetitive. But taking a tour every now and again is good for brain as well as your palate.

How to Change Your Mind About Wine…and Not

In our earliest years of wine tasting, we thought that only wines made from Cabernet Sauvignon were worth drinking. Oh, well, we were young and foolish. Of course, we’ve broadened our tastes significantly in the intervening time. Each time we realized we really liked a wine we hadn’t cared for before, we had to change our mind.

The same applies in reverse. There were some awfully sweet wines like Mateus and Lancers that we wouldn’t be interested in anymore. Perhaps if we tried them again we might like them, but we doubt it.

Changing your mind about anything isn’t easy, wine included. So here are some tips for revising your opinions specifically about wine, but maybe broader than that. Many of these lessons we learned in Sonoma County, the theme of this issue.

Photos courtesy of Kazzit and the dailymeal.com

Keep your mind open. You’ll never improve your taste if you aren’t able to accept the possibility that you might learn to like wines you hadn’t liked before. For the longest time, we weren’t particularly fond of Pinot Noir. We found them too thin, too acid. But we have learned to appreciate some Pinot Noirs, especially those from Carneros and Santa Lucia Highlands.
Keep trying. Maybe your ability to appreciate certain tastes and aromas has expanded. Or maybe you’ll find a winemaker who does a better job than those you have tried before. One of the advantages of wine tasting in Sonoma County is the vast range of varietals that are available there. Often one winery will have a dozen different ones. So if you try wine made from grapes you haven’t cared for in the past, you’ll still be able to sip others you know you like. Maybe you’ll be surprised.
Differentiate the same types of wine from different areas. There are still some Pinot Noirs that don’t appeal to us. We just can’t get our tongues around this varietal the way they make it in Sonoma County’s Green Valley. But there are some just a bit south in Petaluma that do please us. Is it terroir? Specific winemakers? Sheer luck? Whatever the case, we went from “We don’t like it” to “We don’t like some of it” which is one way to change your mind.
Go back, you may love it. Sometimes a winery just has a bad year. Here’s an example. We have always loved the Zinfandels from Limerick Lane. But in 2011, the winery changed hands and the new owners, by their own admission, didn’t make wines that lived up to the potential of their vines that year. We dropped out of their club and didn’t visit again for several years. When we did we were delightedly surprised. Now we visit whenever we are in Healdsburg and buy some of their Zins every year.
Recognize that your tastes change. It may not be the wine that changes, but you. Whether your tongue has become more sophisticated or you just have learned to like more wines, go with it. There’s no reason not to accept your tastes for what they are, as long as you are ready to change them when given the opportunity.

Visiting Sonoma County

For many bygone years, a wine tasting trip in California meant travelling to Napa Valley. Oh, we knew there were vineyards on the other side of the Mayacamas range in Sonoma County. And occasionally we’d drive over the Oakville Grade and emerge on Route 12 in the Sonoma Valley region. We’d visit a few nearby wineries and then scamper back to the familiarity of Napa Valley. No disrespect to Chateau St. Jean, B.R. Cohn or Arrowood (our most frequent Route 12 visits) but we were missing an awful lot of what Sonoma County has to offer the wine enthusiast.

In the late ‘90’s we decided to dedicate an entire trip to Sonoma County. It was very different then, much more rustic with simple wineries and not many places to eat. Even though the main road is a highway (Route 101), Sonoma County’s Wine Country is vast. Not knowing where we were going nor what we liked, we spent a lot of time driving from one winery we had heard something about to another and wasting a lot of time getting from place to place.

The view in front of the Stonestreet winery in Alexander Valley.

We’ve learned that the smartest plan is to visit one region per day. Fortunately, there is a fairly consistent mapping of grape varietals with specific regions, so we have a good idea of the type of wine we’d be trying each day. For example, Sonoma Valley was and is all about Cabernet Sauvignon and Merlot and so are Chalk Hill and Alexander Valley. If you’re a Pinot Noir fan, you should head straight to Russian River and Green Valley. And while you’ll find Zinfandel everywhere, they specialize in it in Dry Creek and Rockpile. Chardonnay and Sauvignon Blanc are everywhere.

Old Zinfandel vines in Dry Creek Valley.

There are three towns where you’ll find most of the restaurants and hotels: Sonoma, Santa Rosa and Healdsburg. If you did nothing but visit the main squares in each, and sip in the tasting rooms there, you’d have a pretty nice visit to Sonoma County. All the same, we recommend that you get out into the countryside.

There are still plenty of wineries that are reminders of the way the county used to be. They’re small, out of the way and their tasting rooms are nothing fancy. Some have wines that are probably not worth being on the top of your list, but we have chanced upon more than a few that have been favorites of ours for many years. It’s a good idea occasionally to let serendipity be your guide and try some wines you’ve never heard of.

At the other extreme, there are quite a few wineries in Sonoma County that have deservedly great reputations and should be considered for your visit. Among these are Jordan, Verité, Rochioli, Martinelli, Ridge and Chalk Hill (including their Chardonnay). Even before the pandemic, may of these were by appointment only, so check before you go.

Sonoma County may have once been Napa Valley’s little brother (at least in the opinion of the Napans). In no way is that true today. You can taste, dine, sleep and tour just as well in both these sectors of Wine Country. There are many similarities, which is why we term them both together as Napa/Noma. But Sonoma has a distinct personality in its wine, geography and attitude. It’s a destination in itself.

The Russian River and Its Bridges

Long before the Russian River became synonymous with Pinot Noir and Chardonnay, it was a river…and of course it still is. As the Russian River approaches the Pacific through Sonoma County, it is quite a beautiful river, at that. It begins in Mendocino County and flows south, flowing pretty much along Route 101 (or vice versa, we suppose). As it enters Sonoma County, the river runs between Route 101 and Route 128, the main drag of Alexander Valley. At Chalk Hill, it hangs a right and proceeds southwest to the ocean. For those who come to Sonoma County for wine tasting and would like to do some touring as well, it’s this last stretch of the Russian River that’s the place to visit.

If you proceed south down Westside Road, you can catch occasional glimpses of the river, although you may be more attentive to the wineries that are there. As Westside turns west and becomes River Road, you’ll see and pass over the river often. In fact, it is the bridges that are for us the main attraction.

Wohler Bridge. Photo courtesy of mattegray.net. We recommend this site for a virtual tour of Russian River’s bridges.

One of these is the Wohler Bridge, where Wohler Road crosses to meet Westside Road. It looks pretty rickety, but it must be pretty secure since it’s been there for 100 years. It’s a one-lane bridge so you have to be careful that no one is coming the other way before you cross it. Also be on the lookout for tourists (they could be us) having their picture taken while standing next to the bridge. Nearby wineries include Gary Farrell, Moshin and Rochioli.

Hacienda Bridge. Photo courtesy of historicbridges.org.

The Hacienda Bridge is at the point at which River Road merges with Westside Road. You may see swimmers or boaters in the water. We’ve always been there for the purposes of wine tasting, so we’ve never dived in ourselves. There are many resorts in this area as well. Korbel and Porter Bass are wineries in this area.

It’s likely you’ll want to visit in nice weather, which is a generally good idea. It’s particularly important for the Russian River. That pleasant waterway, well used for boating, rafting and swimming, can become a raging torrent in the winter months. Flooding occurs frequently, roughly every other year since 1940, according to the San Jose Mercury. There’s a lot to be said for going wine tasting in winter, but it’s probably not a good idea to plan on an excursion along the Russian River.