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NAPA’S NEW WHOLE FOODS STORE WITH ARTISAN CHEESES AND AMPLE WINE SELECTION – THE TALK OF THE TOWN!

I heard it from my hairdresser – everyone’s buzzing about Napa’s new Whole Foods store. I visited just after my appointment, and the place was swarming with people, having just opened on January 16th. I made my way from section to section, mouth wide open, as I marveled over the stunning meat and fish cases, welcoming wine tasting station and astonishing lineup of ready-to-eat deli soups, including Bouillabaisse and Cioppino!

THREE PRICE POINTS SUITED FOR ANY POCKETBOOK

Elegance. Pearls and lace. Cary Grant and Audrey Hepburn. Port and cigars. The meal is over, relaxed guests retire to cozy corners to chat, and, unless relegated to the patio, just a few head down the hall to the parlor to partake in that traditional pleasure.

Do you wonder how party hosts select cigars and their sidekick ports?

A legend in Napa Valley, Croatian born winemaker Mike Grgich has witnessed -and played a major role in- the transformation of Napa Valley from rural farm town to international wine superpower. His Chardonnays have been victorious at two of the most celebrated wine tastings in modern history. In 1976, the Chardonnay he crafted for Napa's Chateau Montelena beat the best wines France had to offer in the wine industry altering Judgment of Paris. A year later, he partnered with Austin Hills of the Hills Bros. Coffee family to launch Grgich Hills Cellar. The extraordinary winemaking continued as in 1980 Grgich Hills Chardonnay beat 221 other Chardonnays for first place in a blind tasting at The Great Chicago Showdown. The moniker "The King of Chardonnay" soon followed. I had the great fortune of chatting with Mike Grgich recently. What follows is his take on the past, present, and future of Napa Valley wine and Grgich Hills.

CHEFS AND SOMMELIERS REVEAL THEIR FAVORITE PAIRINGS

Enthusiasm radiates from their lips, as some of the most innovative chefs and sommeliers in the Napa Valley describe their most smashing wine/food pairings, whether recently concocted, or so reliable that they have become a permanent fixture on their tasting menus.

Seasoned restaurant professionals not only uncover their wonderful wine and food combinations, but also explain a bit of the process behind their achievements.