Wine Train a fine train

Traveling among Napa Valley wineries by rail a finely blended experience

The Napa Valley Wine Train is alive and well.

October’s wildfires didn’t damage its station, historic steel Pullman cars or 18 miles of railway. The randomly scorched hillsides are far from the rails and from most vineyards.

So we chose the Wine Train as a way to see and taste the legendary Napa vineyards while enjoying a good meal. From more than 18 tour options, we chose the gourmet Quattro Vino Estate Tour on a rainy Thursday in March. Spring, summer and fall have the best vistas, but winter can be cozy onboard the train, and groups are small. While our car had seating for 31, about 20 passengers were scattered among the seats.

At 10:30 a.m., I scooched across a seat upholstered in plush navy velveteen stitched to heavy tan leather, careful not to spill my complimentary flute of Domaine Chandon sparkling wine. The heater breathed warm air between me and the window, and my partner cozied against my left side. In front of us, black cotton napkins rolled around silverware and sweating water goblets set the mahoganyveneered table in anticipation of breakfast.

Among the first to enter the 1917 mahogany-and-glass-paneled car, we watched fellow tourists board. Attire was broad and varied. Travelers looked neat, but their clothes ranged from shorts and jeans to khakis and skirts. They kept warm with cashmere, leather and fur. The smartest of the group dressed in layers to adjust to varying temperatures at each stop.

The train departed at 10:45 a.m., with plans to return six hours later. The engine started slowly and continued at about 20 mph, slower than I expected,