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When you think of Mexico, the first thing that probably comes to mind is tacos. That’s followed closely by hot peppers, hot weather, bright colors, adobe buildings, and maybe Corona beer.
While wine is conventionally enjoyed as a beverage, either on its own or as part of a meal, it can also be used as an ingredient in a variety of recipes. Professional chefs use it to prepare thick sauces, add it to meat, pasta dishes, and also incorporate it into desserts.
A mere 30 miles long and just a few miles wide, Napa Valley may be small but it is packed to the brim with delectable experiences. After long days of eating, sipping, and savoring every last drop, the place where you tuck in at night for rest and relaxation needs to check off all your must-haves.
While Sonoma County has put itself on the map as a bastion of celebrated wine, the restaurant and food scene are in a league all their own. With the farm-to-table movement having started in Northern California
West Marin chef, gardener, and teacher, Elizabeth Ann Hill, holds an ingrained bond with the California region she calls home. It’s a familiar relationship, one that has gone back multiple generations, when her family used to travel by way of ferry and horse-drawn carriage from Berkeley to West Marin’s beautiful Tomales Bay to enjoy the summer months.
Wine loving newbies and established experts flock to Napa Valley year round to taste the food and wine wares from one of the most well known and delicious wine destinations around the world.

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