By Tilar Mazzeo

This up-to-date advisor to the small and "secret" back-lane wineries and tasting rooms of Napa profiles over 70 hard-to-find, actual boutique estates that function world-class, artisanal wines respected by means of locals and critics.

Beyond the crowded tasting rooms of Napa's well known wineries, there's an real, welcoming facet of the valley ready to be explored: boutique estates run via passionate winemakers who handcraft world-class wines. again Lane Wineries of Napa uncovers greater than seventy of those gem stones that locals and critics revere yet few viewers ever see. up-to-date with new wineries, eating places, and native points of interest; maps; full-color pictures; and tips about wine-tasting etiquette, wine delivery prone, and itinerary making plans, this consultant will arrange oenophiles and starting wine-lovers alike to reside the great life--Napa sort.

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Additional resources for Back Lane Wineries of Napa (2nd Edition)

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Using a double boiler, slowly melt it between 113°F and 118°F. 2 Pour chocolate mixture onto a lightly greased sheet of parchment paper or a 115⁄8- x 16 1⁄2-inch silicone-lined baking sheet. 3 In a saucepan, heat the sugar to an amber colored caramel, smoky and bitter. Bubbles will form in the caramel; continue to heat until the bubbles disappear. 4 Very carefully pour the caramel onto another silicone-lined baking sheet or a lightly greased sheet of parchment paper, and immediately flatten using a spatula.

FILLING 2⁄3 cup heavy cream 2 tablespoons corn syrup or glucose 3 tablespoons dark raisins 5 oz. dark chocolate (70% cocoa) 2 tablespoons aged dark rum 2 Prepare chocolate shells, as described in Molding and Pralines on page 21. 3 Set aside excess chocolate for assembling the pralines. FILLING 4 In a saucepan, heat the cream, syrup and raisins. After the mixture reaches a boil, transfer to a tall, narrow dish. Blend with a hand blender, and then strain the mixture. 5 Prepare a ganâche using the cream mixture and chocolate, as described in Ganâche on page 14.

Remove the excess chocolate from the mold. Allow to set for 2 hours in a cool room. Remove the chocolate bar from the mold and serve. B Alternately, pour a thin layer of chocolate onto cellophane, parchment paper or a silicone-lined baking sheet. Allow to set for 1 hour in a cool room. Break and serve. 7 Black Tea Bars may be stored in an airtight container, at room temperature or in the refrigerator for up to 3 months. Chocolate Bars & Sheets 39 MILK CHOCOLATE & SALTED BUTTER BARS Makes 10 sheets This smooth and delicious chocolate is best made as sheets which are broken into bars.

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