Last week I spent 36 hours in Temecula Valley, hosted by the Temecula Valley Convention and Visitors Bureau. Just ninety minutes, and roughly as many miles, from Los Angeles Temecula offered a small-town infusion of holiday cheer that can be difficult to come by among the palm trees and sprawl of LA. At the Temecula Creek Inn, where we stayed, and the wineries that we visited–Wilson Creek, Oak Mountain and South Coast, the Christmas trees and decorations were homespun and beautiful. And you’d have to be a Scrooge not to enjoy the horse-drawn carriage ride we took at sunset through South Coast Winery Resort & Spa’s 39 acres to see the vineyards lit by Christmas lights.
The next day we were treated to another ride by The Temecula
Carriage Company, this time through Old Town Temecula. Props to the team of horses that led us. When we needed to make an unexpected U-turn because trucks were unloading for that evening’s Temecula Winterfest festivities-which included a temporary ice-skating rink-the two horses executed the tight maneuver flawlessly. I may call on them the next time I need to parallel park on Sunset Boulevard.
During our short stay, we experienced some wonderful team-building activities. There was wine tasting, of course, including some glass raising in Wilson Creek’s new Barrel Room, where State Farm and Abbott Pharmaceuticals, have held private wine dinners. At Oak Mountain, we participated in a mini version of a wine-blending class-a completely immersive and fun experience. And, at South Coast, which has been named California Winery of the Year three times in the last five years, we heard about the offerings at the three-story
GrapeSeed Spa, where each service ends with a glass of wine on the balcony overlooking the vineyards. Groups can also enjoy wine stomping and scavenger hunts.
In town, we made our own candied apples at the Old Town Sweet Shop and tasted some amazing fudge (my favorite flavor was dulce de leche). Next stop was the Old Town Spice & Tea Merchants, where we enjoyed a spice-blending lesson. Then, it was on to olive-oil tastings at the Temecula Olive Oil Company and a spectacular lunch prepared by the farm-to-plate catering company E.A.T., which stands for extraordinary artisan table (and truly lives up to that name). We’d also enjoyed a remarkable meal the night before in the Temecula Creek Inn’s Farm House Kitchen, which recently underwent a $2.5 million renovation. Igor Krichmar, the chef, has worked at some of the world’s top restaurants, including Thomas Keller’s Bouchon Bistro in Yountville and The Fat Duck in Berkshire, England. The dishes, including an Asian pear salad, pan-roasted
diver scallops and a housemade gingerbread ice-cream sandwich, were remarkable in both taste and plating.
The trip was a fitting end to what’s been a remarkable year of
exploration and experiences in California. Here’s to a very happy holiday and to ongoing adventures in 2014!
