Tours in Stockton

The history of wine in the Livermore Valley spans 250 years. Spanish missionaries planted the region's first grapes in the 18th century, and Robert Livermore sowed the first commercial vines in the mid-19th. These early efforts led to America's first international gold medal for wine at the 1889 Paris Exposition, when California grapes beat out bordeaux in the annual race to the top of the Eiffel Tower.

The guides at Livermore Valley Wine & Cycle Tours lead cyclists into this historic, scenic valley in which some 40 wineries currently reside. Rides between them follow moderate routes, letting peddlers soak in views of the canyons and ridges that rise and fall between the clustered rows of vines.

Although it hasn't quite reached the level of Napa Valley's 400-plus wineries, the East Bay's wine scene has experienced a rebirth—and East Bay Winery Bike Tours intends to ride right alongside as it continues to grow. Led by owner Jon Zalon, the company takes to the streets on two wheels to explore the area's ever-expanding collection of urban wineries and the faces behind the bottles at each stop.

In 2012, Diablo magazine plopped East Bay Winery Bike Tours at No. 10 on its "50 Things You Gotta do This Summer" list. No matter the season, EBWBT's rides present safe, scenic routes that include everything from a trip to an Oakland estuary to a pleasant cruise down Alameda's palm-lined streets—all without having to rent a car or a horse to drive that car. Every tour also makes sure to set aside plenty of time to soak in the surroundings, including picnics packed with homemade food.

The Walnut Creek Downtown Business Association fosters community engagement and the vitality of local merchants through a variety of programs, events, and general support. Popular events held throughout the year include wine walks, sidewalk sales, and fine-arts festivals.

Edible Excursions' gourmands lead visitors on informative walking tours of some of the Bay Area's most coveted culinary sights, earning a mention in the Travel Tips section of USA Today. In addition to previously working for Gourmet magazine, founder Lisa Rogovin honed her palate during a seven-month excursion across five continents, skipping only Antarctica and Texas. However, her passion remains rooted in the diverse, locally grown offerings of San Francisco. She says, "There isn't a month in the year where the Bay Area isn't growing something fun and delicious to use in the kitchen."

Edible Excursions' many tours embrace this passion by leading visitors through farmers' markets and restaurant kitchens throughout San Francisco, Marin County, and Berkeley. Local chefs and gustatory artisans impart insight on their methods and inspirations along the way, while occasionally satiating tour-goers with small samples of their culinary masterpieces.

The many stigmas surrounding the sluggishness and spitball susceptibility of school buses and public transit are rendered inane by the sleek comforts of Blue Groundways' buses. Each Blue Groundways bus is an indulgence-vessel on six wheels, offering the musicality of Sirius satellite radio, the connection of on-board WiFi, five-star service from friendly attendants, beverages to hydrate your journey, and the most recent movie releases played on a slick video system. Scheduled routes include a Friday ride that starts in Santa Rosa and travels along Route 42 to Petaluma and Sacramento before arriving in Lake Tahoe and then later in Reno, returning back home on Sundays. The San Francisco to Reno route leaves on Fridays and Sundays with return trips on Saturdays and Sundays, making stops in both Lake Tahoe and Sacramento. Check out the route map for pick-up locations.

Crepes in San Francisco. Butter chicken in Toronto. The organizers behind Dishcrawl connect people with the local dining scenes of cities across the United States and Canada. They do this in two ways—first, through Dishcrawls, which are self-guided tours to an array of restaurants. As guests saunter between establishments, special performers—from interpretive dancers to improv comics—enliven the journey. Dishcrawl's second method highlights single restaurants through special dinners, giving chefs a chance to dazzle visits with their favorite dishes.