Aptly named Oakville Trek ($70, available daily), this wine and food tour of B Cellars’ winery, culinary gardens, production facilities, and caves, works up an appetite. Chef Derick Kuntz whips up small plates to pair with five wines along the journey, starting light with the sauvignon blanc and perhaps a seared shrimp with pineapple salad. The “B Bites” then get progressively more umami as the menu moves into the reds; think, a smoked duck ravioli paired with pinot noir.

Resident chef Tom Sixsmith gets creative with whatever’s growing in the winery’s estate garden for Cakebread’s Food and Wine Experience ($45 per person, offered Monday-Friday until November, then Thursday and Friday). Matching four wines with inventive bites, he’s been known to harvest cabbage to create a Korean kimchi pancake, or combine rhubarb with a red wine mustard to garnish juicy lamb rillettes.

Chef Dominic Orsini has mastered the art of sustainable cooking (he’s also a sommelier) using anything and everything at his disposal from the winery, even recycling vine cuttings to smoke meats and barrel staves to fire up the wood-burning oven. This makes Silver Oak’s Silver Wine and Food Pairing ($75, offered Monday-Thursday at 3 p.m.) the greenest around. The new fall menu pairs four red wines with plates like handmade, pork-stuffed agnolotti pasta in a bacon broth and 26-month aged gouda accompanied by three-month dry-aged beef Bresaola.

One of the early adopters of elevated food and wine pairings, Robert Sinskey’s most robust offering is the five-course Chef’s Table experience ($175, Saturday and Sunday at 12 p.m.), hosted in the intimate library room within the caves. Chef Maria Helm Sinskey (also the wife of proprietor Robert Sinskey) utilizes produce from the winery garden and almost always includes a dish featuring the estate’s pasture-raised lamb. In addition to dessert, you’ll often get a bonus treat in the form of a few samplings of library vintages.

The Delicacies experience at the new Piazza Del Dotto ($95, available Thurs.-Mon. At 11 a.m., 1 p.m. and 3 p.m.) is like a scene right out of Under the Tuscan Sun. The vibe is casual, but the food is anything but. French Laundry-trained chef Joshua Schwartz pairs a generous seven pours of wine with hearty plates like a Maine Lobster Roll on a handmade toasted brioche bun and a Snake River Farms Wagyu slider with black truffle.

This winery put Napa Valley wine on the map when their cabernet sauvignon won the 1976 Judgment of Paris, and now, their new Cellarius Kitchen Experience ($125 per person, offered Monday-Thursday at 1 p.m.) is putting all of their neighbors on notice. Whether he’s whipping up polenta from buttered popcorn or plating beet-stained salmon on a pink Himalayan sea salt block, Chef Travis Westrope’s creativity knows no bounds.