Our wine expert Cellar Princess J’nai Gaither got an amazing opportunity to visit Camp Schramsberg in Napa Valley, California and in a three part series over the next three days she will detail her adventures, give an awesome hotel recommendation and a list of tips if you plan on going to “Camp”.
In my opinion, there’s nothing more romantic than wine and food. Nothing else compares. Nothing is as sensuous, sexy, beautiful or engaging as a luscious, perfect wine with its gastronomic equivalent (match). It reminds me of my perfect pairing between my significant other and me. And there’s nothing more exciting than an adventure. Especially when that adventure involves wine and food. And when I can combine all of the aforementioned three into one vacation, I’m golden. If you’re an eno-gastronomist as I like to call it, you’d be remiss not to experience of Camp Schramsberg.
Many wineries and companies host them – a “camp” of sorts that involves learning the winemaking process from the ground up, while also learning the ins/outs and rights/wrongs of food and wine pairing, all in beautiful surroundings with intelligent epi- and eno-curious individuals. Last month, I finally attended one and quickly decided that this was the one of the best educational decisions I’d ever made!
Camp Schramsberg is like no “Camp” you have ever seen: there is no campfire unless you count the glittering votives that line the table of your welcome dinner, with fare prepared by renowned chef (and sister of Heidi Barrett of Screaming Eagle fame) Holly Peterson. And I never remember camp having unlimited access to some of the finest beverages in the US, unless you count 2% milk carton at lunch time as a fine beverage; but Schramsberg sparkling wines practically become a permanent part of your bloodstream (at least, for the next three days).
The wonderful thing about the Camp is that everyone is together ALL of the time: you, your significant other, others’ significant others, Hugh Davies (proprietor/head winemaker), Keith Hock (sparkling wine winemaker), Sean Thompson (cabernet winemaker), Holly Peterson (renowned chef and enologist) and Matt Levy (Schramsberg PR extraordinaire/”Camp” Director). At every breakfast, lunch and dinner, from vineyard to vineyard, there they are. You can’t escape them even if you wanted to! But that’s one of the reasons that make the camp so great – you always feel that it’s perfectly integrated in every aspect. And you wonder how this wine can be so incredible when all of its major components are out in the field with you from 7:00 a.m. until 7:00 p.m. teaching you all the intricacies of fermentation, assemblage (you’ll learn more about that when you go to Camp in March), harvesting, etc. Yes, it’s hard work. What with all of the imbibing (you may be a proselytizer of Schramsberg afterward or done with sparklers altogether) and eating… dear God, the eating!

Hard Labor at the Camp (Photo by Matthew Levy)
Because food and wine go together like peas and carrots, you’re going to do a lot of both before you’re ever able to come up for air. Trust me, it is the way we’d all probably choose to die if we had the choice. The day begins early, around 6:30 a.m., then there’s “work”, 30 minutes of picking grapes and listening to amazing vineyard stories. Back at the winery, you do some tasting and then lunch begins. Wait, what?! Lunch?! Didn’t I just eat breakfast?! Well yes, you did. But that’s how it’s done in wine country so stop your complaining and get used to it right now! Be prepared to eat long (as in five hours long) lunches with your significant other and other “campers”. Yes, again, it’s hard work, but someone’s got to do it. It beats the alternative – camp of your youth.
Camp Schramsberg: The Camp of everyone’s dreams, should be the unofficial title of the adventure. Oh, my… what a time.
Tomorrow, I will share my suggested lodging for your Camp Schramsberg experience.
Your Cellar Princess promises to make all your wine selections royal! Follow her on facebook and twitter.





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