Diners seated in what used to be the Frasinetti's east cellar sate themselves on handcrafted Italian lunch and dinner dishes, surrounded by huge vats evoking the 112-year-old winery’s storied past. Dinners commence with starters such as crostini slathered in grilled brie and red-pepper chutney ($10) or steamed clams in white-wine sauce ($9). Next, certified non-android servers bring out entrees such as seafood manicotti, a mix of salmon, scallops, and crab packed in pasta ($15). Pine-nut-gorgonzola butter adds a zesty twist to the 12-ounce center-cut prime rib ($25), and the regal Atlantic salmon rests on a bed of mushroom risotto ($19), like an eccentric rice baron.
When wine is produced, it takes on the characteristics of the soil it’s grown in, the culture it’s surrounded by, and the people who skillfully craft it. Which is why wine tasting is one of the best ways to get to know a new region or even your own local area. Sip California’s wine tasting cards offer pairs a chance to get to know regions such as Lodi, the Sacramento Valley, and the Sierra Foothills by sipping their way through more than three-dozen wineries. Their cards also motivate holders to get out, explore, and try something new. In addition to complimentary tastings at each winery, visitors can also take advantage of tours, discounts on purchases, and unlimited gulps of fresh air.
Revolution Wine's skilled staffers give each batch of their hand-crafted red, white, and port wines a full body and lush feel. And while heavy machinery and wooden barrels help do the hard work of converting these wine grapes into libations, it's the winemakers who pour a little bit of love into each batch. In the winery's kitchen, a dedicated team of chefs churns out a menu of seasonal bistro food made from local and fresh ingredients. Small artisan plates of French cheese, mixed nuts, and savory bruschetta offer a lighter dining path, while larger entrees of housemade pasta and pork belly sandwiches with cheddar jalapeno biscuits present heartier fare. Revolutions Wines also offers a wine club that gifts members with limited-edition wines and grants access to the first sniff when each new barrel is opened.
The fact that The Porch Restaurant and Bar uses cast-iron skillets and mason-jar drinking glasses doesn't mean that it's limited to Southern traditions. Sure, shrimp po'boys and buttermilk-fried chicken might share plate space with a stuffed sweet potato overflowing with sweet corn, but the restaurant sources most of its ingredients—including cage-free organic eggs and rice—from local California producers. What results is a gourmet mix that ranges from Tuscaloosa-style fried-green tomatoes to grilled brie with a balsamic-honey reduction.
The restaurant itself also refuses to conform to expectations. Occupying a building that once housed a Cajun restaurant, the eatery, according to Sacramento Magazine's Kira O'Donnell, has made a "stunning transformation of the former space." The airy dining room's wood floors and floral arrangements give way to views of an open kitchen. And, keeping true to its name and guiding theme, a porch surrounded by white columns gives diners an open-air space where they can savor their Southern dishes and banjo-duel over the last piece of cornbread.
Downtown & Vine all but transports its guests to lush, rolling vineyards, stocking the fruits of a dozen wineries from across five regions surrounding Sacramento. The house sommelier, Gregg Lamer, curates the selection of more than 100 bottles that are served by the glass. Gregg regularly changes up the menu, but always highlights wines from local growers that use sustainable farming practices. The list includes Sonoma vintner, Iron Horse Vineyards—whose wines have been served at White House events hosted by the past five presidents; Shadow Ranch in Fairplay who exclusively uses solar power and organic farming methods; and Dillian, an Amador County farm in the Shenandoah Valley that's been handed down through four generations of Dillians.
To give palates something to do between sips, Le Cordon Bleu-trained chef Kate Chomko has built a small, charming menu of farmhouse small plates and artisan grilled cheeses. The latter takes traditional comfort food and drags it into adulthood with inventive flavor combinations such as prosciutto and fig jam. Desserts get a similar upgrade with salted caramel cookies or the Basque cake served with crème fraiche and blood orange syrup. Diners tuck into the gustatory proceedings at intimate tables flanked by cushy chairs support tasting pairs, while the private Vintner's Room features an eye-catching glass table enclosing a riddling rack.