Red Carpet Wine - The Cain Way

RED CARPET WINE Since 1964 400 E Glenoaks Blvd Hours: Mon-Thur 10-8
wine & spirits merchants (800) 339-0609 ^{Glendale, CA 91207 Fri & Sat 10-9,
Sun 11}

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Between orders and allocations, sales goals and emails, we sometimes lose track of what this industry is all about. Here in Los Angeles, the fast and furious way of life can cause us to forget that we are in the business of pleasure. This weekend was a chance for us to get back to the roots (literally) of the wine business with an amazing trip to Cain Vineyard & Winery in Napa.

Our gracious hosts at Cain included: Chris Howell, Manager and Winemaker, Katie Lazar, Sales Manager, Jason Cooper, Regional Sales Manager, and Jenny Brown, Hospitality Coordinator. They handled every detail of our trip, from our amazing guesthouse to the delicious cuisine with precision and grace and took the utmost care of HK, Lisa, Sevana, and me. It was with their help that we were able to return to where this business all began.

Past the town of St. Helena, far from the bustling Highway 29, we arrived at Cain Vineyard and Winery. Cradled atop Spring Mountain this would be our home for the next few days. Immediately, we were all amazed at the stillness quiet on the mountain. Without the sounds of traffic, sirens, or airplanes, we were left to admire the abundant beauty of the valley in serene silence.

The first night was bubbles and bites by the pool followed by a catered dinner at the winery. The. Food. Was. Amazing. And the wine was pretty descent too ;). After a long, tiring drive it was such a treat to share a fabulous meal with great company. The first course was a beautiful plate of grilled Sea of Cortez Shrimp with a mango glaze and avocado puree topped with crunchy won ton crisps and zesty lemon oil.. I am terrified of eating shrimp (it's a texture thing) but LOVED this dish. While the shrimp was delish, the standout for me was the dessert, Black and White Cobbler. Blackberries and white nectarines baked with a dough that was crisped to perfection and finished with fresh mascarpone cream that was so ridiculously tasty that I finished mine, then moved on Sevana's. To make this meal even more over the top, Chris pulled Cain Cuvee N7, Cain Cuvee N8, 1999 Cain Concept, 1998 Cain Five, 1998 Ridge Monte Bello Cab, and 1998 Peter Michael Les Pavots Cab out of the cellar. We were in heaven.

When we awoke the next morning and peeked outside our villa, it really did seem as if we were in some sort of dreamland. There were clouds covering the majority of the Napa Valley as Cain Vineyard and Winery flew above, transporting us to an ethereal world.

Chris and Katie met us in the chilly barrel room for breakfast and the coolest (3D!) presentation about terrior we’d ever experienced. From the Chateaus of France to the Benchland of Napa, Chris took us on a world tour of wine country. After seeing Cain Vineyard on a screen, we met up with Ashley, the vineyard manager, to warm up, check out the real deal, and attempt to burn off the massive amounts of food and wine we’d been consuming and would continue to consume all weekend. We were joined by Ouzo, the resident squirrel hunter, and began our trek through the vines as Ashley explained the effects of the weather, water, and soil on the grapes. We were reminded that wine, unlike beer or distilled spirits, is directly created and affected by Mother Nature.

Next was a gorgeous lunch of local veggies, artisan breads, and grilled meats, paired with a vertical tasting of 2005, 2006, and 2007 Cain Concept and Cain Five. Following an in depth comparison between the wines with Chris, Katie, and Francois, the Associate Winemaker, we went off to visit some neighboring vineyards and wineries.

We stopped at Mondavi Vineyard (where we had a mini-photo shoot and an almost lost camera), Martha's Vineyard, and Tokolon and passed through many other vineyards on our way to the historical Heitz Cellars. There, Daniel Vu, Sales Manager gave us the grand tour of the winery and barrel room where we were especially impressed with the massive old oak barrels. We had a chance to try the whole Heitz line up and enjoy a lovely afternoon at their charming estate.

If it seems like the trip was flying by with our itinerary being crazy full of activity, it definitely was. Suddenly, it was our last night in Napa and the adventure was coming to a close. Katie and Chris made sure we concluded our stay with a memorable dinner at REDD in Yountville where the menu is described as, “an updated interpretation of wine country cuisine.” From the lobster risotto to the olive oil gelato amuse-bouche, every dish was amazingly fresh, innovative, and thoughtfully paired by Chris with the perfect wine. Katie’s snazzy electric car, the Leaf, could barely lug our stuffed selves back up Spring Mountain (kidding, that thing hauled ass!).

We awoke, after sleeping like babies, to the realization that it was time to return home. However, a trip to Napa wouldn’t be complete without a stop at OxBow Market! We paused at this huge indoor farmers market and gawked at the plethora of fine chocolates, aged cheeses, and beautiful heirloom tomatoes before choosing some gourmet goods to take home. Then came the best part of all….THE SEVEN HOUR CAR RIDE HOME!

It’s needless to say this trip was amazing. The food, wine, scenery, and company, were second to none. HK, Lisa, Sevana, and I had the chance to experience Napa through the eyes of a vintner, a winemaker, a manager, and a sales team. We got to glimpse the ground the grapes grow in, shake the hands that care for the vines, and spend time with the crew that create the marvelous Cain Cuvee, Cain Five, and Cain Concept.

Thanks to everyone at Cain for making our trip so memorable. We will be sure to pass on what you've taught us about "The Cain Way' to everyone in the Red Carpet Wine family.

Home Wine Shop Beers Spirits Gifts Beverage Catering Cigars Staff Picks Wine Bar/Events Map About RC