Set beneath towering redwoods in Napa Valley’s Rutherford AVA, Sequoia Grove Winery takes a refreshingly relaxed approach to fine wine and food. This family-owned estate is known for its bold Cabernet Sauvignons and warm hospitality, but it’s the winery’s elevated culinary offerings that truly set it apart. Here, the pairing philosophy defies convention, thanks to Executive Chef Spencer Conaty, whose Michelin-starred background meets a playful sense of creativity.

At Sequoia Grove, food and wine are inseparable, clearly illustrated in the “Wines + Bites” tasting, a snackable introduction to pairing. Served outdoors beneath the sequoias, four expressive red wines are matched with seasonal small bites that both complement and challenge the palate. A guest favorite? The Caramelized Shallot Dip with Chive Oil and Potato Chips, made with Bellwether Farms ricotta. Rich and creamy, it draws out the vibrancy in the accompanying reds.

Executive Chef Spencer Conaty

Another standout is the Honey Mustard Pretzel Crunch, a textural mix inspired by Napa’s mustard season. Estate-grown mustard flowers are dried and infused into estate-sourced honey, then used to glaze the crunchy blend. It’s the kind of dish that would traditionally overwhelm a red, but here, it lifts the tannins and enhances the wine’s structure. “I like doing something unexpected,” said Conaty. “Taking you outside your comfort zone with pairings you’ve been told won’t work, then using uncommon ingredients and techniques to create something that not only works, but elevates the wine.”

For a deeper dive, the “Taste of Sequoia Grove” offers a flight of four estate wines—including the coveted Rutherford Bench Reserve Cabernet—served in the estate’s historic barn or lush garden. This tasting connects wine with place, offering insight into the valley’s diverse AVAs and the winemaking philosophy behind each bottle.

Those looking for a more immersive experience can book “A Taste for Cabernet,” the winery’s showstopping multi-course pairing. This is where Conaty’s culinary creativity shines brightest. One recent dish, Cavatelli Succotash, reimagines a Southern staple with smoked Brentwood corn, black pepper pancetta, and house-made pasta. Corn is notoriously difficult to pair with Cabernet, but cold-smoking it and layering in smoky paprika and pancetta creates the umami depth that matches the wine’s tannins and toasted barrel notes. Each plate in the experience is designed to reveal a different facet of Sequoia Grove’s reserve-level reds, including its flagship Cambium, offered as part of a rare vertical tasting.

Despite the pedigree of the wines—and the precision of the pairings—Sequoia Grove is a casual, come-as-you-are spot. Tastings are tailored to one’s curiosity, whether they’re a seasoned collector or just getting to know Napa reds. Reservations are recommended, especially for food pairings, but the tone remains unfussy and inviting, and walk-ins are often welcomed for casual tastings. At Sequoia Grove, great wine is the starting point. But it’s the unexpected—and unforgettable—pairings that linger longest. Expect to leave with a deeper appreciation for the craft behind the glass—and a few new ideas about what goes with Cabernet.

For more information www.sequoiagrove.com

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