A Grape Adventure

This weekend, The Abbey Resort, the luxury property perched on the edge of Lake Geneva, becomes a place of wine and culinary exploration. Its Uncorked series culminates from 6:30 to 10 p.m. on Saturday, April 14, when attendees will indulge in small plates prepared by Executive Chef Steve Walters, paired with wines from Japan, Turkey, California and various European lands. For more information, call 800-709-1323 or visit theabbeyresort.com.

The next day, take a lovely springtime walk, if only to work up an appetite for another round of wining and dining. There are two worth investigating: For natural tranquility, stroll through the Kishwauketoe Conservancy (Geneva Street across from Village Beach in Williams Bay; kishwauketoe.org). Named for the Potawatomi word for “clear water,” the conservancy spans 230 acres of wetlands, oak woods, prairie, and meadow and includes four miles of trails and a tower you can ascend for a panoramic view. For history and architecture, pick up the walking-tour guide of historic Lake Geneva, available at the Geneva Lake Museum (255 Mill St., Lake Geneva; 262-248-6060, genevalakemuseum.org).

While you’re in the area: Sample the wares of the husband-and-wife-run Staller Estate Vineyard and Winery (W8896 County Hwy. A, Delavan; 608-883-2100, stallerestate.com), where three acres of vineyards have yielded small-batch reds, whites, rosés, and ice wines.

Where to stay: If you’re attending the Uncorked tasting, you’ll want to stay at The Abbey, (269 Fontana Blvd., Fontana; 800-709-1323, theabbeyresort.com), which houses a first-class spa in addition to luxury rooms and suites; rates range from $155 to $550 a night.

Where to eat: The Baker House (327 Wrigley Dr., Lake Geneva; 262-248-4700, bakerhouse1885.com) offers small-plate dining, with locally sourced cheese boards, charcuterie, sirloin sliders, and garden paninis in a mansion listed on the National Registry of Historic Places. Sopra: An American Bistro (724 W. Main St., Lake Geneva; 262-249-0800, soprabistro.com), the owner/chef Simon Cumming has a robust menu of pastas, seafood, lamb, and fowl.

Photograph: Courtesy of Lynch Communications Group