We left the bustle of the City by the Bay behind us and spent the next few days in more relaxing environs.

The first order of business was a return to the beautiful, desolate, intoxicating Point Reyes Peninsula. We had spent a memorable day here on a previous trip; it was not to be missed. Point Reyes is isolated and not really as a foodie destination, but it is home to Cowgirl Creamery, makers of Red Hawk and other nationally celebrated cheeses. We acquired some of their cheeses, knowing we were headed to the Wine Country.

Our next stop was the pretty coastal town of Mendocino, near the northern end of the Pacific Coast Highway. Mendocino looks more like New England than like southern California, except the climate is milder so the gardens are extraordinary.

We stayed at an old favorite, the Coast Inn and Spa. It was there that I had a serendipitous and memorable locavore foodie experience: I had gone to the laundry room across the parking lot and on the other side of the structure that houses a hot tub or something to that effect, so I was not visible from our room. On the way back, I came upon a picnic table occupied by four friendly Korean businessmen on vacation. They had been diving for Rock Cod, and they invited me to join in their sushi repast, complete with two kinds of fortified Korean wine! I couldn't very well say "No"; that would be rude...

From Mendocino to the Wine Country you take Route 128, and I can tell you it is nothing at all like our Route 128! It's redwoods for the first half, and then vineyards after that. You pass through beer country to get to wine country, and it's beautiful, uncrowded driving all the way.

The area boasts some mighty fine brewers, including Mendocino Brewing Company, Anderson Valley Brewing, and Russian River Brewing (makers of the legendary Pliny the Elder). I enjoyed some of that nectar of the gods and brought some home, but it's all gone now...

(Although to be honest, and trying not to be chauvinist about it, I can see how Pliny the Elder inspired Vermont's Heady Topper, which is in my opinion even better. New England doesn't have everything that California has, but what we do have we do as well.)

Sometimes there's just so much foodie goodness around that you just don't have the time or money to sample it all. In a case like this, you might go into extra-innings, as they say in baseball, and bring some of your loot back to the motel.

This post-prandial light second supper includes the St. Pat cheese from the aforementioned Cowgirl Creamery and a Humboldt Fog from Cypress Grove Creamery further up the coast, and a Pinot Noir from Husch Vineyards, one of our favorite Anderson Valley wineries along with fresh berries and avocado. The "glasses" are plastic faux-Riedl cups widely available in those precincts.

Even after that extra effort there was more to be sampled. I discovered Fluid Dynamics barrel-aged cocktails from Craft Distillers. This one I packed away to enjoy on the return train trip while reading something appropriate to a Brandy Manhattan.

There is a current fad in mixological circles relating to barrel-aging spirits. Maybe it's the Next Big Thing, maybe it's a flash in the pan, maybe (I think) we'll discover some things respond well and those will make it into the repertoire. Berkshire Mountain Distillers already barrel ages two of their Ethereal Gins.  I have tried one of them and will write it up soon.

By the time we left Mendocino we had reached our apogee. It was time to head back to Los Angeles, but we would do it by way of the Wine Country!