Issue link: http://digital.canadawide.com/i/299622
(top) courtesy napa valley wine train, (steak) catHerine roscoe Barr, raymonD vineyarDs s u m m e r 2 0 1 4 | g o i n g p l a c e s 29 "Grappa," referring to the strongest alcoholic beverage made from grapes. Knowing I'm from Canada, Devitt empha- sized that the FM/ALCO engines were built by the Montreal Locomotive Works in 1959. One is an original diesel locomotive, while the other has been converted to 100 per cent com- pressed natural gas – one of the train's envi- ronmental initiatives recognized by the U.S. Department of Energ y 's 2013 Clean Air Champion Award. All of the passenger cars were built by the Pullman Company (six in 1915, one in 1917 and the double-decker vista dome-car in 1952). Each is fashioned with dark mahogany panelling, golden velvet drapery, plush uphol- stered chairs and polished brass accents. From the central kitchen car, the train is virtually a mirror image of itself: observation decks at each end, moving inward to tasting rooms. Dining cars fl ank the nimble chefs pre- paring hundreds of meals to order (more than 100,000 every year). The AAA Diamond-rated restaurant, dubbed "Napa's most unique restaurant," off ers a selection of menus celebrating fresh California fare along with dozens of select local wines. e soundtrack is provided by the quiet rumbling of the locomotives chugging along the 150-year-old tracks. t he winery tours are "seated with others" events. Which is why I'm now shown to my table where Tim and Princess, a lovely couple visiting from New York City, are already seated in the Gourmet Express dining car. We exchange introductions and order wine. I try the train's private label Napa Valley Cabernet Sauvignon, specially crafted by Ray- mond Vineyards. It's rich and smooth, just what you'd hope for from the region's most famous varietal and the perfect pairing for the f latiron steak entrée I've got my eye on. Indeed, this pocket of land, 60 km inland from the Pacific Ocean and 75 km north of San Francisco, is remarkably diverse and exquisitely suited to winemaking. Numerous geographical factors combine to produce the Napa Valley's Mediterranean climate of hot, dry summers and cool, rather wet winters – ideal and dependable grape-growing condi- tions found on only two per cent of the earth's surface. As for the steak, much of the train's natu- rally raised beef comes from Five Dot Ranch in Northern California. The chef 's accompani- ments for my main are local as well, such as the organic pattypan squash from Madera and the naturally salty tomatoes grown in brackish water near Lodi. After my incredibly tasty lunch, I seek out executive chef Kelly MacDon- ald, who's led the train's culinary team for more than 12 years. He's in the fi rst-class vista dome-car chatting with patrons – a couple and their young son – about the food and wine pairings for that day's menu. "I wanted to have a job where I could use the freshest California products that I can – I'm California grown myself," says MacDon- ald. "I've got a lot of handshake deals with local Mix it up Lunch, dinner, winery tours and special events – there are nearly two dozen Napa Valley Wine Train options to choose from. Here are three of the best-sellers: • Ambassador Winery Tour A three-course gourmet lunch aboard the train ride up the western side of the valley to St. Helena is followed by a one-hour stop at famous Raymond Vineyards – which helped put Napa on the international wine map with its win for Chardonnay at the Paris tasting of 1976. The tour also visits another Napa Valley pioneer, ZD Winery, to sample its organic French-style wines, and ends with a scenic 30-minute drive along the Silverado Trail, on the eastern side of the valley, back to the train station. • Valley First Winery Tour Get an early start with a motorcoach ride up the Silverado Trail to Raymond Vineyards for a 90-minute tour and tasting, then board the train at its northernmost point in St. Helena for a three-course gourmet lunch during the ride south back to the station. • Vintner's Lunch Packages Changing throughout the year, each outing features a renowned Napa Valley vintner teaming up with executive chef Kelly MacDonald to create a wine-paired multi-course meal enjoyed in the vista dome-car and prepared fresh in the car's private kitchen. Along with the elevated views of the valley, enjoy personal attention and narration from the winemaker and chef. –C.R.B. Hop aboard the wine train during the San Francisco and Wine Country Delights tour with Trafalgar. Call CAA Travel to book today! Passengers can visit one of four wineries along the route, including the family-run Grgich Hills Estate and its organic vineyards; (inset) the author's fl atiron steak, paired with a Raymond Vineyards red (right). p26-31NapaValleyWine.indd 29 14-04-10 2:25 PM