< PreviousSPRING .NAPA VALLEY VINTNERS10ALAN VIADER WINEMAKER, VIADER VINEYARDS AND WINERY; NAPA COUNTY SHERIFF’S SEARCH AND RESCUEOn the evening of Sunday October 8th, Alan Viader was part of a small team sent to evacuate residents threatened by the Atlas fire. It was an intense and scary night. He recalls how the fast-moving flames were almost horizontal due to the high winds, with embers, smoke and the sound of propane tanks popping all around him. He went from door to door to check residents who were evacuating. There was very little time for most people to do any more than jump in their cars with what they had on and leave. He points to the team’s flexibility and focus in the midst of so much chaos. Over the next week, the team of volunteers put in over 1,000 man-hours.“I had a sense of calling to get involved in the community. I have always been an avid outdoorsman and I found a purpose to put those skills to good use when I started working with Search and Rescue about a year ago. I’ve witnessed four large fires in my lifetime and this was, by far, the biggest and most intense. I was struck by how instantly our community came together in support of the victims and first responders. There were hundreds of volunteers, lines of policemen, sheriffs and firefighters, from inside and outside of the county, all here to offer their services. My own family realized my sense of duty and whole-heartedly supported my decision to get involved. I have been humbled to be invited to so many events because I was a first responder. I volunteer because it’s the right thing for me to do.”STEVEN BURGESS VINTNER, BURGESS CELLARS; VOLUNTEER FIREFIGHTER, NAPA COUNTYAs a volunteer firefighter, Steven Burgess credits his agricultural career for having a solid understanding and the beneficial situational awareness for fighting fires. Both fields require heavy duty, and often dangerous equipment, operating vehicles on and off-road, understanding the physical properties of materials such as wood, steel and aluminum, and the mandatory use of PPE (Personal Protective Equipment.) During the October fires, he helped put out a fire at the base of Howell Mountain before joining a unit at the Tubbs Fire. The combined efforts of volunteer and career firefighters saved numerous homes, commercial buildings and even penned up livestock using both defensive and offensive firefighting.“Working a fire of this size was a tremendous experience. Maintaining a positive mental attitude in the face of heavy losses is required. In California, wildland fires are a matter of when, not if. To help be defensible at Burgess Cellars, we have a dozen goats that remove brush and tall grasses from wooded areas. Vineyards, such as our hillside vineyards, proved essential in protecting people and homes during these fires.”CAROLINE UPTON EMT INSTRUCTOR; MOUNTAIN VOLUNTEER FIRE DEPARTMENT FIREFIGHTER; DISASTER RELIEF VOLUNTEERIt is in Caroline Upton’s nature to help and support people in crisis. Her family witnessed the start of the Tubbs Fire which directly threatened their home. Once she and her husband got their two children out of harm’s way, they both headed back to help out (her husband is also a volunteer firefighter). They spent the next couple of weeks dealing with everything from evacuations to fire containment. Then Upton put on her disaster relief hat and worked with different organizations to help individuals.“With every new disaster, you learn how to be more effective in helping others. My strong suit is dealing with lots of different components NAPA VALLEY SPIRITAlan Vaider First Responder, Viader VineyardsCaroline Upton Disater Relief WorkerSPRING .NAPA VALLEY VINTNERS11at the same time: getting people plugged in to the many resources at hand, helping them with paperwork and attending meetings to get important information for them. Victims are often so overwhelmed and I can be their connection point. For example, one of the primary resources besides shelter is sifting through the ashes at a home. It’s part of the process of getting through a trauma and I made it a priority to make sure the 30 families who lost homes in Calistoga had access to this service.We live in a world that is always ready to move on to the next disaster but there are plenty of people still in major need in Napa Valley and there are many ways—big and small—to help them. If you personally know someone who lost their home, start by checking in with them and seeing what they need. If you can, adopt a family which is what we did. Perhaps you know someone living in a hotel and commuting between jobs and school-pick ups who would greatly appreciate a home cooked meal. Call and see if their needs are being met. Sometimes all they want is the support and someone to listen to them.”LIFE SAVING TIPS Know your neighbors: In all my years dealing with situations around the world, people who survive disasters know their neighbors and how to access them. That was critical in a fire like this where neighbors literally saved each other’s lives by contacting them and telling them to get out. It’s so important to foster these connections in your community.Have a plan in place. That means everything from a first aid kit that suits your particular situation (medical conditions, pet needs), having two exit strategies and designating someone away from the area as the person you call to let others know you are okay. Check at ready.gov and ready.gov/seniors for disaster planning ideas.” — CAROLINE UPTONBELIA RAMOS DISTRICT 5 SUPERVISOR AND CHAIR OF THE NAPA VALLEY BOARD During the fires, Supervisor Belia Ramos was the primary spokesperson for Napa County, taking the lead to deliver up-to-the minute information in both English and Spanish. Each morning she conducted a televised press conference about everything from evacuations to health concerns. When the Napa Valley public outreach system Nixle initially failed due to burnt fiber optics cables, Ramos and her fellow supervisors turned back the clock and began to broadcast messages at the local radio station. To effectively reach the Hispanic community, Ramos, along with other bilingual officials, often had to reach out on an individual basis to build personal connections and reassure those in need. “As an elected official for the place I call home, it was important for me to be the one to deliver both good and bad news. Throughout a disaster, it is critical to have consistent messaging. After Nixle failed, we turned to radio to get the word out. Social media was our rock. I posted immediate updates from the Emergency Operations Center from Cal Fire, shelters and other resources. Facebook messenger allowed individuals to reach us in life and death situations, get families to safety and reunite them.I reverted to my first language to reach the Latino community. Nixle had a poor translation service so we did it manually. To bring down any barriers, we held meetings in safe places like churches. To be effective, you have to understand your audience. It’s my job to continue to work with our legislature to standardize emergency procedure communications so that we don’t find ourselves vulnerable to communication gaps in the future, and we are able to respond to whatever Mother Nature throws our way.”SCOTT DALE DIRECTOR OF SALES, REVANA FAMILY VINEYARD; ST. HELENA VOLUNTEER FIREFIGHTERScott Dale was on the job responding to a collision when his engine got the call to head to American Canyon to put out a fire at a salvage yard. The team was taking their first break when the Tubbs fire was dispatched. As he sat on his engine eating a sandwich, noting that the winds were blowing harder than he had seen in a long time, Scott watched as the Atlas fire started five miles in front of them. He recalls listening to the county radio traffic as third and fourth fires were announced until finally, an all-call was given. It was 16 days before Scott went home. He points out how organized and regimented the Napa County emergency services are in the face of disaster.“I grew up in St. Helena and when I returned, I kept coming across situations I couldn’t help with. My dad, who is a sheriff, recommended a First Responder class at Napa Valley college. This kick-started my interest and I ended up volunteering for the Pope Valley Fire Department and then Angwin before joining the St. Helena Fire Department five and half years ago. The term ‘volunteer’ doesn’t change anything when it comes to firefighting; it does not decrease the risks, workload or qualifications. I have mandatory training every week, and while I have a full-time job, I sometimes go out on multiple calls a day.There are so many Napa Valley families in need of daily essentials. If you have the means and the ability, please reach out to one of our many local charities and help them.” NAPA VALLEY SPIRITGuests leave messages for first responders at the Napa Valley Vintners GratitudeFestSPRING .NAPA VALLEY VINTNERS12NAPA VALLEY SPIRITBOB HURLEY CHEF/OWNER OF HURLEY’S RESTAURANTChef Bob Hurley and his staff worked with the Salvation Army to bring meals to the shelters. When he was pointed in the direction of the firefighters holding the line above the Veterans Home in Yountville, his staff fed them dinner, buffet style, for several nights. The restaurant later hosted firefighters at their table, had a block party to rally the community and a charity dinner with vintner Jean-Charles Boisset.“My father was a firefighter so I know firsthand what an important job they do. I asked one of the guys on the line where he was spending the night, thinking it was probably in a tent at the fairgrounds but hoping it was at least a hotel. He pointed to a dirt patch close by and that just spoke volumes about his dedication to his job. It was impressive to meet first responders from outside the county as well. You could sense the camaraderie and the Napa Valley community was so grateful. Many firefighters commented about how welcome they felt, between the waves, honks, thank-yous and complimentary cups of coffee. I have lived through a lot of disasters here and the community always responds well but never quite like they did this time. It validated the notion that we are all in this together. One afternoon, a unit from San Bernardino, CA showed up in front of the restaurant and lit up their two engines and an ambulance. The restaurant emptied to applaud them. I invited them all to dinner and two separate customers approached me and offered to pick up the tab. That is the kind of generosity Napa Valley is known for. Sometimes it takes a catalyst, but from there it spreads quickly.” GARRETT BUSCH PROPRIETOR & CEO, TRINITAS CELLARS, THE MERITAGE RESORT & SPASoon after the fires began, The Meritage came up with a highly-discounted room rate to help those who needed a place to stay. The hotel turned its ballroom into a relaxation lounge, offering complimentary meals, beverages, WiFi, charging stations, children’s movies and coloring books. It became a space where people could gather, share and provide comfort to each other. The resort offered more than 2,500 discounted rooms to displaced residents and first responders, 7,500 complimentary meals and hundreds of toiletries, bedding, towels and truck loads of laundry service to the local evacuation centers.“I witnessed the essence of the Napa Valley spirit during the October fires. I met many families who had lost homes or didn’t know if theirs was still standing. Instead of dwelling on their hardship, their focus was on thanking us for taking them in. It was hard to respond to and absolutely inspiring. One of the most memorable moments happened when a team of firefighters checked in. We invited them to come down to the lounge for a hot meal, where they were greeted by a long, standing ovation. Even though some of these residents had lost everything, they were filled with gratitude. We are equally humbled by our staff, many of whom had been evacuated themselves. They were dedicated and energized, worked extra hours and served to the best of their abilities. We are so proud of them.”SUPPORT NAPA VALLEY TOURISMThere is so much misinformation about the fires. It’s important to understand that we are open for business, the warm hospitality is better than ever and the food and wine are amazing. The best way you can help Napa Valley is to plan a visit. If you can’t, call up your favorite Napa Valley winery and order some wine. Do what you can to support our economy and we will take it from there.” — GARRETT BUSCHSHEA HUNTER CO-CHAIR OF COMMUNITY ORGANIZATIONS ACTIVE IN DISASTER (COAD); PROGRAM DIRECTOR NEWS (DOMESTIC VIOLENCE AND SEXUAL ABUSE SERVICES)Think of the completely volunteer-based Community Organizations Active in Disaster or COAD as a nerve center. It seamlessly coordinates the skillsets of nonprofit, faith-based, private-sector and government agencies (here, 45 members) who have expressed an interest in disaster preparedness and intervention. Shea Hunter met with the members weekly during October and November to go over shared resources and a task list that covered everything from emergency food distribution and mental health services to large animal relocation.“It’s rare to have a COAD in a smaller community like Napa Valley. It stands as a testament to our community’s progressive, forward thinking. The October fires were our first big test. We integrated our efforts with the county’s emergency operations: they were our lead on all things. We essentially brought the community-based resources to the table: everyone from the Red Cross and Salvation Army to the Napa Valley Food Bank and individual restaurants, making sure efforts were not duplicated. Using these resources, we coordinated efforts in the areas of housing, donations, transportation, food and more. There are many national organizations giving grants to those affected by the fires so we are now working to connect them directly with those in need. For example, helping out in the area of pet supplies and food through donations from PETCO, Pet Food Express and the Napa County Animal Shelter.” Scott Dale First Responder, Revana Family VineyardsSPRING .NAPA VALLEY VINTNERS13ROB WEISS EXECUTIVE DIRECTOR, MENTIS (NAPA’S CENTER FOR MENTAL HEALTH SERVICES)During the fires, MENTIS went out into the community to provide bilingual professional mental health support to people of all ages and income levels. They placed staff at two Local Assistance Centers (LAC) and three emergency shelters, met up with other non-profit agencies to support their staff and were present at schools, talking with kids, parents and school personnel. MENTIS provided active crisis counseling to more than 700 individuals.“As an essential service and COAD member, we were deployed wherever we were needed. From visiting senior centers to help low-income seniors deal with anxiety issues, to assisting at Puertas Abiertas, a Latino family resource center where undocumented immigrants were too stressed out to seek help at local shelters, our mission was to help individuals draw upon their strengths and use coping skills so they could function. Sometimes it‘s just helpful to have someone actively listen and be present. Our therapists were amazing, jumping right in and showing their resiliency. One of our professionals, Catharina, held 13 sessions in one day, meeting with families and couples who recalled harrowing stories of escape and survival. She provided a safe space where people could receive empathy. One of the biggest assets for victims of a trauma is to re-establish a basic routine that is predictable. This has a stabilizing and comforting effect on people as they regain a sense of control and order in their lives that disasters disrupt.Through a project called California Hope, we are now performing outreach to the entire community to make sure they are aware of the resources available to them. MENTIS will always remain the default however, so that no one ever falls through the cracks.”NAPA VALLEY SPIRITDONATE TO THE NAPA VALLEY COMMUNITY DISASTER RELIEF FUND The Napa Valley Community Foundation (napavalleycf.org) administers our local disaster relief fund, started in 2104 by the Napa Valley Vintners. It is an excellent place to make a donation because it distributes funds to low-income and high-risk populations; basically any individual who can prove they were impacted by the fires and either has no insurance or not enough. Two little boys lost their glasses during the fires and their parents did not have rental insurance. We replaced them. A high-risk pregnant woman had to pay for her salon station even though the place was closed during the fires. We took care of her rental dues. Many people suffered from lost wages, or worse yet, losing their job. These are a few of the scenarios where there is usually no fund to pull from but in Napa Valley we have a community who really cares about the people who live here.” — SHEA HUNTERTHANK YOUto Napa's First Responders at the Napa Valley Vintners GratitudeFest 2017SPRING .NAPA VALLEY VINTNERS14ASIAN PAIRINGSPairing Asian Flavors with Napa Valley WinesBY EMA KOEDA It’s easy to understand why the average wine consumer might find it challenging to pair wines with Asian flavors. Wines can be complex and Asian ingredients and flavors might not be a regular staple in your pantry. However, much like with anything, the more you become familiar with the basics of both food and wine, the easier it is to create a pairing.Asian cuisine aside, the basis of any pairing is balance. Take cooking for a moment. For a dish to come together on the plate, it has to have a balance of fat, acidity, salt and sweetness. When one of those elements outweighs the other, it’s usually all you remember, like the saltiness of a piece of bacon, the tartness of a slice of lemon or the sugary sweetness of a caramel. On the other hand, a great wine is the harmonious marriage of fruit, sugar, acidity and tannins. If the wine is too fruity, too sweet or too bitter, it doesn’t taste right. For the two elements to work hand in hand, they have to also balance each other out. The rule of thumb is that the characteristics of a wine can either resemble or contrast with the elements of a dish, without overpowering or cancelling out the other side.winefoodINGREDIENTCOOKINGFLAVORINGBODYACIDTANNIN{Balance}SPRING .NAPA VALLEY VINTNERS15ASIAN PAIRINGSBreaking Down Basic Pairing Rules with Asian Flavor Components SOY SAUCE AND NAPA REDS Soy sauce is widely used in Asian cuisine in general and marries well with Napa Valley reds. They share a commonality: both have been fermented for a period of time. Tamari soy sauce has a rounder and smoother taste than regular soy sauce and compliments the oaky flavors found in red wines like Cabernet Sauvignon and Merlot, bringing out more of its complex aromas. DIFFERENT TYPES OF MISO MATCH DIFFERENT WINES Miso is used in Japanese, Chinese and Korean cuisine and works well with a variety of wines. White miso with Chardonnay will create a longer creamy finish. Red miso with Cabernet Sauvignon will bring out earthy and nutty flavors. Tenmenjan, a sweet Chinese miso, pairs nicely with wines like a Zinfandel that has sweet, spicy notes. HERBS ENHANCE HERBAL QUALITIES IN A WINE Herbs bring out the herbal notes in wines and can be great bridges. Lemongrass, shiso, cilantro and mint, in particular, heighten refreshing herbal aromas in wines, particularly those fermented in stainless steel like Sauvignon Blanc. There are also herbs like sansho pepper leaf and tia, an east Asian peppery leaf that go well with Napa Valley reds that also have a peppery note to them like Cabernet Franc, Cabernet Sauvignon and Petite Sirah. CITRUS BRINGS OUT LIKE FLAVORS Asian cuisine utilizes many acidic ingredients. Best for wine pairing will be acidity found in citrus fruits. Limes and lemons can be bridges for Sauvignon Blanc; pomelo (Chinese grapefruit) for Chardonnay; and mandarin with Viognier. Cooking tip: when a recipe calls for rice vinegar try substituting 30 percent of the vinegar with citrus juice and you will have a better pairing. HOT SPICES VS AROMATIC SPICES There are many kinds of spices in Asian cuisine that have heat of their own such as chili, wasabi and Szechuan pepper. It’s not wise to pair a spicy dish with a spicy, peppery wine; the result will be bitter in taste. However, if the food has some fat and sweetness to it, like a green coconut curry, you can get away with a Riesling, Viognier or maybe Sauvignon Blanc. Remember, adding a bridge ingredient always helps pull the pairing together. “Hotter’ spices that generally pair well with Napa wines are ginger, garlic and pepper. This is because they are not heat dominant and are more aromatic. Pair these with: Riesling, Sauvignon Blanc, Viognier and some Chardonnay. Wine and food combinations are endless, and the bottom line is, there is no one right pairing for one dish. With the guidelines above, you can manipulate the choices and help a pairing gel with some very subtle additions or substitutions in flavor.Asian Cuisine Building Blocks The basic building blocks of any dish are: ingredients, flavors and cooking methods. If you look at the chart below, you will find many of those building blocks specific to Asian food. You might be familiar with many of the main ingredients, most of the cooking methods and a few of the flavoring choices. Scanning the boxes, pick the dominant ingredient in your dish, the method by which it will be cooked and the main flavoring agent. Add up the points according to the box it has been assigned to, and match it to a wine within the corresponding point range. If you want to take your pairing one step further, add one or more ‘bridge ingredients’ to your recipe to deepen the flavors in the dish and heighten the aromas in the wine, binding them closer together. Bridge ingredients can also be used alone. In the case where your dish does not ‘match’ up with the wine variety you want to drink with it, add these ingredients to help the pairing come together a little better.Main IngredientCooking MethodFlavor Component1 POINT2 POINTS3 POINTSBRIDGE INGREDIENTSBRIDGE INGREDIENTSBRIDGE INGREDIENTS2 POINTS3 POINTS2 POINTS3 POINTS1 POINT1 POINTVegetableShellfishLean fishChicken breastChicken thighRed meatPork loinMedium fishFish eggsDuck breastFatty fishLiverPork bellyFatty beefRawSteamPoachSimmerOven, GrillPan FryTempuraFermentationSautéChar grillSmokeBBQDeep fryBraiseSaltFish sauceChiliGreen herbsSoy sauceWhite misoYellow misoWhite sesameTamari soyDark misoTenmenjanBlack beanCoconut milkOyster sauceSparklingSauvignon BlancRiesling Chardonnay (Crisp)Sparkling RoséChardonnay (Rich)ViognierPinot NoirZinfandelMerlotCabernet (Valley)Cabernet (Mountain)almond, honey, koji, peanuts, cashew nuts citrus, tamarindlime, kaffir lime, tamarind, plum, galangal, mint, lemon grass, cilantromandarin, kumquat, dry coconut, lychee, sweet ginger, mirinapple, yuzu, lemon, peanuts, macadamia, shiso, basilalmond, goji berry, cherry, vanilla, red shiso, sakura, myogayuzu, persimmon, pine nuts, sesame paste, sake lees, coconut, figsmango, papaya, mandarin, clove, vanillaGoji berry, pomegranate, dry basil, light soy, mushroom, pink pepperblack pepper, oyster sauce, sweet miso, tonkatsu sauce, tenmenjanblack garlic, dark miso, black sesame, clove, cinnamon, datestamari, dark miso, clove, cinnamon, star anise, black garlic, prunestamari, sansho, fermented black beans, kinome, dry mushroomLight WinesMedium WinesFull Body Wines3-4 POINTS5-7 POINTS8-9 POINTSSPRING .NAPA VALLEY VINTNERS16Makes 4 small servings eachSHIRA-AE 12 oz firm tofu 2 tbs sesame paste or peanut butter 2 tsp olive oil 2 ½ tbs sugar 1 teaspoon salt 1 teaspoon grated garlic Place tofu in a colander and remove excess water by placing a weight on it for 30 minutes (such as a bowl filled with water).Combine all ingredients in a food processor and purée finely. Reserve.This simple and healthy salad combines vegetables with shira-ae, a classic Japanese dressing made with pureed tofu. You can try shira-ae with any kind of vegetables.Here are two versions of the dish that illustrates how bridge ingredients can create different pairing options.Pairs with all medium category wines as well as many fuller bodied red wines due to the mushrooms, prunes, black pepper and walnut bridgesASIAN PAIRINGSPairs with all light category wines as well as a rich Chardonnay because of bridge ingredients like sesame paste and figsVERSION 2 1 tbs olive oil ½ clove of garlic, minced Salt and pepper to taste 4 oz mushrooms, shredded 2 oz walnuts, chopped and roasted 1 oz dry prunes, chopped 3 oz radicchio, julienned 5 oz red beets, julienned 5 oz parsley, mincedIn a bowl combine olive oil, garlic, salt, pepper and shredded mushrooms, and grill until slightly charred. Let cool.In a large bowl, combine the cooled mushroom mixture with walnuts, prunes, radicchio, red beets and parsley, along with half of Shira-ae puree.VERSION 1 2 tsp butter 4 oz mushrooms, cleaned and cut into bite-sized pieces 1 tbs white wine Salt and pepper to taste 2 oz walnuts, chopped and roasted 1 oz dry figs, chopped 4 oz kale, julienned 3 oz carrots, julienned 3 oz celery, juliennedMelt butter in a sauce pan and add the mushrooms. Add in the wine and cook until tender, about 3 to 5 minutes. Season lightly with salt and pepper, and cool.Add walnuts, figs, kale, carrots and celery, along with half of the Shira-ae puree. Divide into 4 plates and enjoy!Shira-ae Tofu Salad5 POINTS6 POINTS1 (tofu and vegetable)2 (simmer) ＋2 (sesame paste or peanut butter)1 (tofu and vegetable)＋3 (grill) ＋2 (sesame paste or peanut butter)SPRING .NAPA VALLEY VINTNERS17ASIAN PAIRINGSServes 4SAUCE ½ cup Tamari soy sauce or regular soy sauce ½ cup mirin 1 oz brown sugar ½ cup water Combine all ingredients in a bowl. Mix well.HOT POT 2 tsp canola oil ½ lb leek or Japanese scallion, cut diagonally into 1-inch circles 12 oz thinly sliced beef 4 oz shitake or any mushroom mix, shredded 4 oz spinach or kale (or a mix), chopped ¾ lb udon or any cooked noodles Black pepper or sansho pepper, optionalHeat a large cast iron or shallow pot and drizzle with oil. Cook the leeks over medium heat so they turn golden in color. Add the beef and cook until pink. Pour in the sauce and reduce the heat to medium low. Add in all the rest of the ingredients except for the noodles. Cover with a lid and cook for 4 to 5 minutes until the vegetables are tender.Divide among the guests and enjoy with wine. When guests are finished with their sukiyaki, add the noodles to the pot and cook for 2 to 3 minutes. For a better pairing bridge, sprinkle with black pepper or sansho pepper.More marbled meats pair best with Cabernet Sauvignon. Less marbled meats work well with Merlot. For a lean red meat, enjoy with Pinot Noir.Wine SukiyakiSukiyaki is a Japanese hot pot that can be easily enjoyed at home. This simple recipe goes well with Napa Valley red wines. The type of body of wine depends on the marbling of the beef. 8 POINTS3 (fatty beef)＋2 (simmer) ＋3 (tamari)Bees & BocceHonig, Tres Sabores, Ehlers EstateCan You Say CabernetSilver Oak, Spottswoode, SchweigerGreen & GoldCakebread, Frog’s Leap, CADE Drive Less, Taste MoreSt. Supéry, Alpha Omega, Long Meadow RanchSparkle & ShineMumm, Rutherford Hill, ZDHidden GemsSaintsbury, Jarvis Estate, Porter Family VineyardsDouble DownTrefethen, Domaine Chandon, Cli LedeArt & ArchitectureEtude, Artesa, Hess CollectionStags Leap StunnersClos du Val, Stag’s Leap Wine Cellars,Pine Ridge Vineyards History Has its Eyes on YouLarkmead, Schramsberg, Jericho CanyonEco ChicChateau Boswell, Phifer Pavitt, Stony HillAmerican DreamChateau Montelena, Benessere,Trinchero Napa ValleyExperience the intersection of quality, sustainability and attention to detail. Choose from custom eco-itineraries featuring Napa Green Certified wineries at napagreen.org/visit.To protect the agricultural nature of Napa Valley and promote sustainable wine tourism, Napa County requires many wineries to accept guests by appointment. Please call ahead.Napa Valleyhas a newstory to tell.SPRING .NAPA VALLEY VINTNERS1998% OF ALL WINERY WASTE IS RECYCLABLEZD Wines’ composting areaNAPA GREENNAPA GREEN REQUIREMENTS REDUCE WINERY WASTE, FEED UPCYCLE TRENDSYou might be surprised to learn that almost everything considered a waste by-product of the winemaking process is recyclable or compostable. The Napa Green Certified Winery program, started by the Napa Valley Vintners, Napa County and the California Green Business Program, makes a waste and recycling assessment a key part of the initiative.The composting facilities at Napa Recycling & Waste ServicesReduce, Reuse, UpcycleNext >