s long-time residents of Lodi we remember the days when the old house at the corner of Lower Sacramento and Turner Roads was ripe for fame—on an episode of This Old House! Then in 1984, we heard that it was sold and would be converted into a Bed and Breakfast. The thought of converting the 80-year-old 8,800 square foot home into a luxury Bed and Breakfast conjured visions of the film the Money Pit.

Today’s Wine and Roses is an elegant restaurant, a historical country inn, a five-star hotel, a deluxe meeting, conference and wedding venue and most recently a luxurious 5,600 square foot spa facility. All of this on a seven-acre complex that includes large old deodor cedar trees, which provide a canopy to shade gorgeous botanical gardens. The Lodi Wine and Visitors Center is also on the property. We have truly seen it go from no place to show place. Wine and Roses is a testament to what can be done by people with commitment and vision.

Wine and Roses Hotel, Restaurant & Spa is now famous far and wide as a distinguished wine country destination. They were named one of the top ten Romantic Inns of 2005 by the American Historic Inn Society. They offer both historical and modern rooms of distinction. Many executive business travelers find that Wine and Roses is the place to be when conducting business in the area.

The piano bar and restaurant are located on the first floor of the Historical Inn. The piano bar is a cozy and comfortable place to partake in your favorite libation and just let the world go by for a while. Stephen Caldwell, the Wine Buyer and Beverage Manager, constantly searches for unique varietals and boutique wineries that produce distinguished wines for discerning palates. Wine and Roses has now, for the third year in a row, won the prestigious Wine Spectator Award of Excellence for its wine list. The magazine’s annual Restaurant Recognition honors only those top restaurants throughout the world, which “demonstrate a commitment to a fine wine list, with sufficient selections along with a thematic match to the menu in both price and style”. They have some 300 selections on their wine list in all price ranges.

As we entered the intimate elegant dining room we were greeted by Restaurant Manager Jeff Berretta and took an immediate liking to his courteous and amiable manner. We soon found out that he has an exceptional ability to pair wines and that he had a special evening planned for us.

Our wine tasters dinner started with an old favorite Roederer Estate (Anderson Valley) Brut Rosé Sparkling Wine paired with an appetizer of Diver Sea Scallops elegantly served with seaweed salad and zippy Wasabi cream. The scallops were lentil crusted on the outside and moist inside. What a treat!

Our server, Amber, brought us a scrumptious Seared Black Sea Bass with corn and beets to enjoy with Michaud 2003 Marsanne from the Chalone Appellation in Monterey County. This Rhone varietal is medium bodied yet has an oh-so-smooth flavor.

The gastronomic delights were recommended to us and prepared by award winning Executive Chef Stephen Putnam (see bio.). We asked him if we might try an appetizer that piqued our interest called Napoleon with Portobello, Cremini, Clamshell & Oyster Mushrooms, Frisee and Truffle Vinaigrette. This proved to be a delicacy that had flavor with a capital F. It was matched with Domaine Drouhin 2002 Laurène (Oregon Pinot Noir). The flavor was extraordinarily rich, well balanced and silky.

Jeff’s next wine recommendation was IO Santa Maria Valley (Upper Bench) Syrah. He called its essence: “A football player in ballet slippers”. If you are unsure what to order Jeff can steer you right. Chef Putnam prepared for us Muscovy Duck Breast with its fragrant Grilled Peach Relish served on Napa Cabbage Salad and accompanied by a Pork Dumpling that has a dramatic flavor to excite the palate. The dish has a southwestern flair that went well with our Syrah.

The ambiance of Wine and Roses is very captivating and intimate. Classic hardwood floors, soft music, elegant linens and those small extravagancies like new silverware with each course create a fanciful and romantic atmosphere. Those warm balmy evenings when it seems a crime to go inside find many diners seated outside under the trees and stars. We have done this before and found it enchanting.

There is an abundant selection of savory appetizers ($11-$14), soups and salads ($8-$12) and entrées ($24-$38) to delight any guest. They are quite accommodating to individual needs and will prepare vegan meals upon request. The menu changes often to reflect the availability of seasonal meats and produce.

Dessert ($8) presented more tasting opportunities for both food and drink. We sampled Trio of Crème Brulee (Peach, Espresso and Lemon Rosemary) and found them delicately sweet and flavorful. Another treat was Blackberry Crisp sweetened with blackberry honey and accompanied by a scoop of buttermilk ice cream. We can always be counted upon to report on the chocolate offerings and we are pleased to report that Chocolate Molten Cake with chocolate ice cream and a lacy cookie really hits the spot.

We sampled three types of after dinner wines that represent three different characteristics of dessert wines. St. Amant Ruby Port had a full-bodied sweetness that went well with chocolate. Dows 20 Year Old Tawny Port is reminiscent of a sherry for those who fancy that taste. Covey Run Ice Wine is sweet and went well with the Crème Brulee and Blackberry Crisp. Covey Run is produced in the Yakima Valley of Washington. For Ice Wine the grapes are picked and pressed while frozen which gives them a unique flavor.

Principal owners Russ and Kathy Munson have created the preeminent wine country destination in the area. Every event we have attended there has been supreme. It is the paramount location for weddings, business meetings and social gatherings. Director of Sales and Marketing Heather Reagan can assist you in planning and booking such an event and may be reached at (209) 371-6117.

Wine and Roses Restaurant is located at 2505 W. Turner Rd., Lodi and is open for Dinner Sun-Thursday 5–9 P.M., Friday and Saturday 5–10 P.M. Lunch is served daily 11:30-1:30. Saturday A La Carte Brunch is 10 A.M.-2 P.M. and Champagne Buffet Brunch is Sunday 10 A.M-2 P.M. Reservations are recommended and can be made by calling (209) 334-6988 or Toll Free (877) 310-3358. Information about the Restaurant, Inn, Spa or Event Planning is available on-line at www.winerose.com.

A three time James Beard Institute Recognition award recipient, Chef Stephen Putnam is California born with east coast credentials. Battle-tested in the upscale kitchens of New York, Putnam rose through the ranks and earned his gourmet stripes at acclaimed restaurants such as the Park Avenue Café and the River Café in Brooklyn alongside renowned Executive Chef David Burke. Toting rave reviews and national recognition from The New York Times, Newsday, Zagats Guide, New York Magazine; and, awarded Best Chef in Connecti- cut, Putnam returns to his native Sacramento to Wine & Roses in Lodi.

Putnam utilizes fresh and organic ingredients, and sustainable produce from local and regional farms, creat- ing an innovative and distinctive menu saturated with ?avor. Artistically blending New American cuisine with French Country, Putnam’s passion for food is evident in his meticulously prepared dishes. He likes presentation and believes “people eat with their eyes” so he constructs awe-inspiring cuisine with ?awless delivery. Putnam’s creations can be found throughout Wine & Roses in its renowned restaurant, catering menus, and in the unparal- leled spa where Putnam lends his talent in crafting the ?nest spa cuisine this region has to offer. Savor the es- sence of Executive Chef Putnam’s inventions at Wine & Roses where each dish is truly a work of art.