Inside Pennsylvania Wine and Brew Guide 2024

Wine&Brew Guide 2024

Deliciously Modest, Award-WinningWines

We’rea boutiquewinerycreating afullrange of memorable,smallbatchwinesfromourownvineyardinHalifax, PA.Ourvinesgrowon farmlandwith acenturies-oldstory.In1769, WilliamPenngiftedthe landtoRobertArmstrong,thenamesakeofthevalleywherewe’re locatedandthecreekflowingthroughit.

Sinceweplantedthefirstvinesin2009, we’vebeencommitted tomanagingthevineyardsin awaythatcancontinueforyearsto come.Everyvintage,everyvarietal,andeveryvineisunique.Our team respectsthisindividuality,cultivatingthebestfruitourlandcan produce—tocreating winesthatshowcaseourdistinctmicro-climate.

Ourknowledgeablestaffwillguideyou throughourdiverseportfolioofwines. Private Tastings AvailablebyAppointment

How To Make Your Wine Tour Unforgettable

If a wine tour is in your near future, learn how to make the experience a truly memorable one. Here are some tips and pointers to get you started.

Ask Questions

Make your wine tour an unforgettable one by asking questions. Ask questions to learn and to make the most of your experience. If you do not understand the technicalities of wine-making or wine-tasting, a wine tour is a perfect opportunity to ask. Talk to your tour guide or sommelier about taste, body, aroma, color, and more. Asking questions can also be a great way to enhance your experience. Ask if there are any foods or delicacies that pair well with each wine. That may give you ideas for meals to enjoy after your wine tour, or wineries may even have small food samples, like chocolates, pastries, and cheese, on hand for you to taste with your wine. Another tip: ask if they have any exclusive wines that are not available to the general public. Some wineries provide older wines that aren’t necessarily available at the winery for more than a couple of months.

Don’t Be Afraid to Try New Wines

Many people decide that they prefer a certain type of wine, like red wine, white wine, or sweet wine — and stick to it. This can limit your experience — particularly during a wine tour.

Be open to trying something new. Try the wines that come most heartily recommended by the vineyard, not just your favorites.

Choose the Best Wineries

For a truly unforgettable experience, choose the best wineries. Exactly what that means is up to you. Decide where your priorities lie. Depending on your

preferences, you may focus on wineries with the best scenery, wineries with the nest wines and vintages, or even on wineries that go above and beyond and deliver a cultural experience in addition to your typical wine tasting. If you are looking for something along those lines, some wineries also offer historical tours, grand architecture, art exhibitions, and live music.

Visit Off-Season

The most popular time frame to book a wine tour is late August through October. For the best possible experience, visit outside these months. That way, your guide, and your sommelier will be able to devote their full attention to your tour and your questions. Tasting rooms will be less crowded, giving you the opportunity to truly take your time and soak in the experience. Check wineries’ website for off-season hours.

Whenever possible, it is less expensive to visit wineries early in the day or during the middle of the week than it is to visit during the late afternoon, evenings, and weekends. Once again, booking during off-hours will give you more time to fully appreciate your wine tasting.

Give Everyone the Opportunity to Kick Back and Relax

Take the pressure off. Book a limousine service for your wine tour. That way, a chauffeur can safely transport you and your party members to and from the vineyards along the way.

Designating a single party as a safe chauffeur can be an unpredictable experience. While wine tastings focus on sampling wines, not overindulging, spending all day touring wineries can sneak up on you. Work with a trusted limousine service, and everyone can take part without worrying.

Stock the bar with these cocktail ingredients and classic drink recipes

Who isn’t playing home mixologist these days?

Many people are heading to the store or distillery to make sure they have all the essentials on hand to blend classic cocktails and creative drinks to toast to birthdays and other special events with loved ones at home.

Novice mixologists and even seasoned amateur barkeeps may bene t from a rundown of all the elements necessary to create cocktails from the comforts of home.

Prepare your inventory

A good base of glassware is essential for pouring tasty cocktails.

~ Collins/highball glasses: Tall, chimney-shaped glasses good for vodka and club soda or gin and tonic.

~ Coupe or martini glasses: These stemmed glasses are ideal for cocktails served shaken or stirred with ice and served chilled.

~ Single rocks glasses: Stemless glasses for any spirit served neat or on the rocks. These hold between eight and 10 ounces.

~ Shot glasses: These small glasses tend to be short and stubby.

In addition to these glasses, make sure you have stirrers, shakers and strainers available for mixing drinks.

Drink

ingredients

Once your glassware cabinet is full, it’s time to stock the bar with liquor and other essentials.

~ Gin

~ Rum

~ Tequila

~ Triple Sec

~ Vermouth

~ Vodka

~ Whiskeys (including Bourbons and Scotches)

In addition, it’s best to have on hand some other drink essentials.

~ Sour mix

~ Simple syrup

~ Green olives

~ Maraschino cherries

~ Grenadine syrup

~ Muddled mint

~ Citrus rinds

~ Citrus juices

~ Tonic water

~ Club soda and other sodas

Learn the essentials

With accessories and inventory in place, practice mastering these two classic drinks.

MARGARITA (Makes 2 drinks)

1 lime wedge, plus 2 lime wheels for garnish

1 tablespoon coarse salt, for glass rims

4 ounces high-quality blanco tequila

2 ounces Cointreau or other triple sec

1 1/2 ounces fresh juice from 2 limes

1. Run lime wedge around the outer rims of two rocks glasses and dip rims in salt. Set aside.

2. In a cocktail shaker, combine tequila, Cointreau, and lime juice. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).

3. Fill glasses with fresh ice and strain margarita into both glasses. Garnish with lime wheels and serve.

TOM COLLINS (Makes 1 drink)

1 1/2 ounces gin

1 ounce lemon juice

1/2 ounce simple syrup

3 ounces club soda (or enough to ll)

Maraschino cherry

Lemon or orange slice

1. In a collins glass lled with ice cubes, pour the gin, lemon juice and simple syrup.

2. Stir thoroughly and top with club soda.

3. Garnish with a cherry and an orange or lemon slice.

Armstrong Valley

Vineyard & Winery

212 Rutter Road Halifax, PA 17032

717-896-7700

Axemann Tavern

102 N Market Street

Selinsgrove, PA 17870 a satellite location of Axemann Brewery

2042 Axemann Rd., Suite 125 Bellefonte, PA 16823

814-424-7970

Benjamin T. Moyer

35 South Fourth Street Sunbury, PA 17801

570-286-4751

Central PA Limousine & Car Service, LLC

850 Sunbury Road

Shamokin Dam, PA 17876

570-556-4777

Dead Man

Walking Distillery

204 Montour Blvd

Bloomsburg, PA 17815

570-854-4508

Hungry Run Distillery 10 Ridens Road

Lewistown, PA 17044

717-543-5111

323 Market Street

Lewisburg, PA 17837

570-765-3020

Iron Vines Winery

322 Raspberry Avenue Sunbury, PA 17801

570-495-4766

Keller’s Beer

21 S Water St

Selinsgrove, PA 17870

570-374-1046

Mifflinburg Heritage & Revitalization Association

300 Chestnut Street

Mifflinburg, PA 17844

570-966-1666

Neighbor Lady Vino

214 Tabernacle Road New Columbia, PA 17856

Old Forge Brewing Company

532 Mill Street

Danville, PA 17021

570-275-8151

Plaza House Furniture

Route 11 & 15

Selinsgrove, PA 17870

570-374-2865

The Bloomsburg/Berwick Hwy. Bloomsburg, PA 17815

570-784-2234

Seven Mountains Winery

107 Mountains Spring Lane Spring Mills, PA 16875

814-364-1000

Thomas T. Taber Museum

858 W. Fourth Street Williamsport PA 17701

570-326-3326

Central Pennsylvania

Tasting Trail

The Best Way To Experience Centre County

Antifragile – Axemann – Otto’s –Elk Creek Café & Aleworks –Robin Hood Brewing Co. –

Big Spring Spirits – Barrel 21 –814 Cider Works – Keewaydin –

Titan Hollow – Happy Valley Winery –Mt. Nittany Vineyard & Winery –

Seven Mountains Wine Cellars –Pisanos – University Wine Company

Saturday,July13 • 11amto8pm

Party with us all day at the Mifflinburg Community Park!

Blueberry Desserts including Ice Cream, Blueberry Pie & Cheesecake, Bluegrass Music, Blues Music, Great Food, Artisans & Crafters, Bingo, Kid’s Fun including Bouncies & Inflatables, Games, and More! www mifflinburgpa com for more info

NeighborLadyVinomaybe thenewwineryintown,but wecertainlyaren’tnewto wine.Ourwinemaker,with over15yearsofexperience, hascreated aselectionofthe nestdry redwinesinthearea, allwhilekeepingthesweetest ofwineloverscomingback formore.Withover40wines tochoosefrom, PA Beer, wineslushies,andcocktails exclusivetoNeighborLady Vino,wearesuretohave somethingforeveryone.

Hours: Thurs,Fri4p-7pSat12p-7pSun12p-5p

Ourfriendlystaffandloungestyle tasting room,makethis amust stopdestinationforcouplesor largegroups.Joinusonthedeck allSummerlong!

neighborladyvino.com

Difference Between Ale and Beer and Lager

Beer is food-friendly. So when you’re eating, it helps to understand the differences between ale, lager, and beer so you can make good food choices. All ales are beers, but not all beers are ales. All lagers are beers, but not all beers are lagers. Ale is one type of beer and lager is another. All beers, depending on how they are fermented, are either ales or lagers. Therefore, when you order a beer labeled an ale, you will know it is fermented using top-fermenting yeast under warmer conditions in a shorter period. When you order a beer labeled a lager, you’ll know it is fermented using a bottom-fermenting yeast under cooler conditions in a longer period. To understand more about the different avors in these beers, the best way to learn is to take the opportunity to try as many as you can and determine which you enjoy.

Types of Ales

You’ll nd a number of different types of ales. A few include:

~ Porters and stouts are dark brown (nearly black) ales with a creamy head and chocolate or coffee avors. They can range from smooth and malty to bitter.

~ Brown ales have a medium brown to amber color with toasted and caramel avor pro les and a nice bitterness from hops.

~ Amber ales have a red-brown (amber color) and are particularly popular in American craft brewing.

~ Pale ales are light golden ales with distinctly hoppy

notes and some sweetness.

~ Indian pale ales (IPAs) are bitter, hoppy ales with a golden wheat color.

Types of Lagers

There are many subtypes of lagers. Some include:

~ Pilsners are pale and hoppy. They have a light to medium gold straw color and lots of bubbles. They tend to be light and crisp.

~ Bocks are medium-brown colored German lagers with distinct sweet notes. They tend to have a higher alcohol content than a pilsner.

~ Märzen, also called Oktoberfest, is a dark brown lager traditionally served in the month of October.

~ Dunkel is a dark brown lager with notes of coffee and chocolate.

~ Schwarzbier is an even darker brown color than a dunkel. You’ll typically notice mocha or espresso avors in this full-bodied beer.

Hops & Vines

What Are The Four Key Wine Descriptors?

Sweetness.

Needs no explanation. The opposite of sweet is dry. A wine can also be medium-dry or off-dry (i.e., just a hint of sweetness, but almost too faint to move the needle).

Acidity.

We already talked about this. Acidity is a big deal for white wines, and it makes them refreshing and crisp (or “sour” if it’s overdone). Lower acidity makes a wine taste “fat.”

Tannin.

Another one we’ve already covered. It’s all about the tannins for red wine. High tannin wines are astringent, maybe even bitter and inky. Lower tannin wines are smooth and soft, and depending on your tastes, more drinkable.

Body.

This refers to the perceived “weight” and viscosity of the wine. A full-bodied wine feels thick, coating the sides of the glass as you swirl. A light-bodied wine is almost like water. A medium-bodied wine is in-between.

The best way to wrap your taste buds around the four primary wine descriptors is to make yourself a strong cup of tea. Sip it black, without anything added. That’s what something very tannic will taste like (i.e., bitter). Now, add a squeeze of lemon juice and taste it. That’s acidity joining the party. Combined with the tannic taste, it

should taste astringent. Now, stir in some sugar for some sweetness. This mellows everything out to make it taste soft

There’s a fth thing to be aware of when describing wine— avor. Unlike the four key descriptors, avor encompasses every descriptor under the sun and is far more subjective.

Flavors.

If you’re not sure, don’t bother diving into descriptors like graphite, barnyard, and other avors you’ve (hopefully) never tasted. Instead, stick to the most relatable avors like fruity, earthy, spicy, smoky, or owery. You may also experience other recognizable fruity avors such as citrus, apple, peach, black cherry, or pear.

Not sure which is which? Go to a wine tasting or visit a wine store and simply ask for some contrasting bottles of wine. Say, “Give me something fruity and give me something earthy.” Or, “Give me a smooth red wine and a bold red wine.” Drinking them back-to-back will give you a good feel for what these terms mean.

Thur s. 2pm- 6pm, Fr i. 2pm-11pm , Sat. 1pm-11pm, Su n. 1pm-6 pm

A Wine For Every Kind Of Charcuterie

Charcuterie can serve as anything from a quick snack to an elegant rst course, and there’s a whole world of it to explore. Though most food cultures around the globe have some staple cured meat, most of what we have access to in the United States is from or inspired by France (charcuterie), Italy (salumi), or Spain (charcutería). While chicken, beef, goose, duck, and rabbit all make appearances, pork is often the star of the show. And depending on the breed of pig, its diet, and the curing or preservation method, the nal avor can vary more than you might think.

Charcuterie is traditionally served simply, with bread and a few other accompaniments, such as pickles, seasonal fruit, cheese, and mustard. And no charcuterie experience is complete without a perfect glass of wine to pair it with, which brings out the complexity of the cured meat avors, as well as balancing out the salt and fat. There is indeed a wine for every kind of charcuterie—and when the pairing works, it makes everything taste better.

Rosé and Sopressata: Sopressata is an easily recognizable meat, found in many popular dishes. It originally hails from Southern Italy. It’s rich in avor and a little oily, so it is recommended to pair with “a nice vibrant rosé.

Pinot Noir and Coppa: Coppa with its rich red color, fatty texture and allspice, pepper and nutmeg avors pairs well with Pinot Noir, or any red wine that’s light with a lot of acidity to balance the Coppa.

Riesling and Chorizo: Chorizo is a spicy meat made with paprika which gives it that lovely red color. Since the chorizo has a little kick to it, a Riesling is recommended, because it features delicious tropical fruit avors that goes well with the spicy paprika notes in the chorizo.

Lambrusco and Proscuitto: This Italian-forward pairing balances the prosciutto’s salty, melt-in-yourmouth texture with a dry wine including notes of violet, sweet cherry, and cranberry.

Pecorino and Mortadella: The slow-roasted, fatty mortadella with pistachio nuts pairs perfectly with Italian Pecorino’s mineral-driven, oral, and acidic avor pro le creating a harmonious blend of avors and textures.

Syrah and Bresaola: This spicy pairing wakes up your palate with the peppery, sweet avors of the bresaola working perfectly with the Syrah’s rich and meaty avor.

All the tips you need for pairing beer and

chocolate

Gastronomy shows us that combinations that seem impossible often turn out to be incredible, and the pairing of beer and chocolate is rightly considered one of the most surprising.

The slightly bitter after-taste that the two share seems to be the secret that makes beer and chocolate work together, provided you choose the right kinds. What’s particularly important is striking the right balance—in terms of taste and smell—between the soft, aromatic chocolate and intense beer. So here are a few suggestions to inspire you to try some new and exciting taste experiences!

How to enjoy beer and chocolate together

To enjoy beer and chocolate together and make the most of this unusual experience, there are no set rules per se, but you should take two important aspects into account: temperature and format.

As a general rule, beer should be enjoyed chilled, but never ice-cold: pale, low-strength beers should be served at a temperature between 6 and 8 degrees Celsius, while dark beers should be served at a higher temperature. Most types of chocolate, however, are best enjoyed at room temperature, to help them release their exquisite avours and aromas.

In terms of format, each kind of beer has its own suitable glass. The tall, conical ute glass that ares outwards at the top is used for Pilsners, while the snifter glass with its rounded base is perfect for malty beers and strong ales, and tall, narrow glasses are recommended for lagers. When pairing chocolate with beer, you can opt for any chocolate format you like, but we recommend cubes or squares, which provide the perfect bite-sized chunks. Now that we’ve given you an introduction, it’s time to get down to business and go over the most exciting beer-and-chocolate pairings.

Beer and dark chocolate

Dark chocolates, especially those with a high cocoa percentage, such as our 85% blend chocolates, need to be paired with a structured, full-bodied beer like Stout. This is a bitter drink with a higher percentage of alcohol, whose barley is roasted longer to give the beer its particularly intense colour.

If, on the other hand, you choose dark chocolate with a cocoa percentage lower than 70%, you can pair it with a beer that, while still full-bodied, has a softer and sweeter taste, like a Brown Ale with notes of caramel, or a longaged Old Ale.

Beer and milk chocolate

For the right pairing of milk chocolate and beer, it’s a good idea to contrast the avours: milk chocolate has a particularly sweet avour given to it by the sugar and soft, rounded milk, so pairing it with a similarly sweet beer might be a little overpowering on the palate. As such, a bitter and slightly zzy Pilsner, which is perfect for cleansing the palate, is a better option, while more adventurous people may choose a Pale Ale with notes of fruits and spices.

Those who prefer to play it safe can try some typical Belgian Beer Chocolates: these individual milk chocolates, lled with craft beer, are surprisingly delicate!

Beer and white chocolate

The pairing of beer and white chocolate is probably one of the most dif cult because of white chocolate’s distinct sweetness. For a more harmonious nish on the palate, you can choose a similarly sweet and sugary beer such as a Strong Ale or Lager, or you could go against the grain and pair it with a noticeably bitter and structured beer, like Barley Wine or Porter, brewed with roasted grains.

Passion. Perfection. Persistence. These three traits drive us to create exciting, new and different wines that will invigorate your senses and even change the way you look at wine. We’re life-long wine lovers and natives of the beautiful Seven Mountains Region in Pennsylvania. Seven Mountains Wine Cellars puts the two together; it enables us to share the delights of wine with neighbors from our own region — and with adventurous wine lovers from all over the U.S. and beyond. Seven Mountains is family owned and operated and will soon be celebrating our 15th Anniversary in August 2024.

Seven Mountain Wine Cellars has three additional locations separate from the main lodge. Welcome to the one-of-a-kind world of wine at Seven Mountains Wine Cellars. We hope to see you soon!

Seven Mountains

Wine Cellars

Reedsville & Stonefly Cafe 6 North Main St. Reedsville, PA 717-667-7089 CastleRigg 110 South Hanover St. Carlisle, PA 717-462-4663