If you love food and wine, then you know that Napa Valley is an epicenter for both. Between the vast acres of vineyards and the great selections of restaurants, it’s a place where new trends constantly emerge.

We’ve asked experts Chef Barbara Alexander and Karen Rowley what they see as some of the upcoming ones.

Karen and Chef Alexander, what are some of the current culinary trends in Wine Country?

• Quality products with local ingredients keeps trending from the best restaurants to the food trucks that line Soscal Avenue Here in Napa Valley the trend has become much more inclusive with hyper local ingredients frequently grown at the restaurant’s or chef’s own garden and prepared as it is harvested.
• Plant forward food that emphasizes fruits and vegetables in traditional and new cuisine. Sneak in those veggies!
• The big emphasis on food at wineries with new kitchens opening up at a brisk pace and wineries like B Cellar that are completely focused on pairing food and wine
• A resurgence in quality restaurants in downtown Napa
• The Oxbow area has become a culinary haven
• New hotel builds with celebrity chefs like Las Alcobas in Saint Helena with Chris Cosentino’s acclaimed Acacia.

When it comes to wine, what do you see as trending in Napa Valley appellations?

• Preservation of heritage vineyards,
• 1-2 acre single clone vineyards planted in different appellations by the same estate for blending or single vineyard tastings
• The emergence of Coombsville as a major appellation because of its micro climates and ability to grow valley, mountain and coastal grapes
• The way winemakers are letting the terroir of an appellation speak in their wines
• The influx of billionaires purchasing wineries in all appellations
• The explosion of labels touting appellations that do not own any vineyards or have a winery in that appellation

More about Karen and Barbara of Curated Journeys

Karen Rowley

Karen Rowley owns a travel company completely focused on creating wine and culinary adventures all over the world on land and sea. She works with wineries, culinary experts, and chefs to curate the most amazing experiences imaginable. Travel has been her life for 30 years, and she is part of the prestigious Virtuoso Travel Network of the best luxury travel advisors on the planet.

Chef Barbara Alexander

For over 30 years, Chef B. has worked as a professional executive chef, running pedigree hotel kitchens and Michelin-level restaurants in Vancouver, Canada and Sydney, Australia. She has been a culinary educator with The Dubrulle French Culinary School in Vancouver, Canada, The Culinary Institute of America at Greystone, Napa Valley, and had a 16-year stint as Culinary Director at the lauded Napa Valley Cooking School. Currently, Chef B. is a consultant for the Culinary Institute of America.

Curated Journeys

Karen Rowley, the co-founder of Curated Journeys, which provides elevated private experiences, discovering what the locals and insiders love about Napa Valley. Food and wine produced by award-winning chefs and winemakers, served in stunning settings.

Curated Journeys wants their guests to know the secret enclaves that lie behind closed gates, in hidden caves, and private estates. Committed to quality, local food, and small production, outstanding wines in their personal lives, they have created unparalleled, immersive experiences for small groups of people to enjoy.

For more information, please visit https://www.manymoretravels.com/product/napa-valley-curated-journeys