Dine, Wine and Stein - October/November 2019 by Dine, Wine, and Stein

Barboursville Vineyards

October/November 2019 Edition

I FREE

Palladio Restaurant Celebrates 20 Years

Northern Neck Wine Tour

Taste Virginia Cider

Richmondâ&#x20AC;&#x2122;s SWITCH

Celebrate

Virginia Wine

DW&S

GUIDE

Edible flowers?

Consider an edible estate Stay in touch with love

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Volume 156 BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com

Join us as we celebrate Fall across Virginia.

ctober is Virginia Wine Month and to celebrate, we visit Barboursville Vineyards for a behind-the-scenes look. It’s also a great time to launch our latest editorial column—Notes From the Cave with the Wine Mill. They will be providing DW&S Fans with wine tips, starting in this magazine edition. And we introduce you to a Wine Trail in Virginia’s Northern Neck. Join us at SWITCH in Richmond, Virginia. What is it? Keep reading to find out about this unique combination of mixology, art, history, and performance. We also celebrate Cider Week Virginia by pairing six Virginia ciders with food. If you are hosting a Supper Party, you will want to use this list of entrees and desserts, paired with cider as a guide. To continue the celebration, we stop by both Hinson Ford Cider & Meadery and Lost Boy Cider. Enjoy all that the Fall season in Virginia has to offer. Share your photos with us. Use the tag #DWSfan or send them to info@DineWineAndStein.com. PS: Be sure to tune-in to our Facebook page, starting on October 24th for a spooky and haunted digital guide. You do not want to miss it! Thanks for being a DW&S Fan.

DW&S is a proud partner of the Virginia Wineries Association

--Kim

In this issue...

Publisher Dave Renfro

Creative Director Jenny Shannon

Executive Editor Kim Chappell

Team DW&S Brent Eberly John Hagarty John Flood Paula Thomasson Jennifer Waldera Ashley Walker Victoria Zarbo

Barbousville Vineyards................................................. 6 Palladio at 2020.............................................................. 9 From The Cave.............................................................. 10 Sip and Salt.................................................................... 12 The Spice Diva - FAQ’s When Cooking With Wine.......................................... 16 Back to the Future Hinson Ford Cider & Mead......................................... 18

Cover Photo Notes: The award-winning Vermentino Reserve 2017 has just entered the Barboursville Tasting Rooms. It is ideally enjoyed at Palladio Restaurant with Grilled Gamberoni and Seared Scallops, in Peperonata and Green Tomato Relish.

Virginia Cider Tasting.................................................22 Lost Boy Cider.............................................................. 26 Richmond’s SWITCH.................................................. 32 DW&S Adventures: Bar Harbor................................34 DW&S Guide.................................................................38 In The News: Your Coffee Break................................45

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Dine Wine & Stein is the source for Virginia local food and craft beverage enthusiasts. To advertise in the print publication, the website or through social media contact the DW&S Sales Team at sales@DineWineAndStein.com Dine, Wine & Stein is published six times per year and is available, free of charge, in Virginia and West Virginia. All creative material and text in this publication are the property of BlueMont Media Group and are intended for reference use only. Reproduction without written permission of the publisher is forbidden. © 2019, BlueMont Media Group

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Open Daily - Award-Winning Wines - Amazing Panoramic Views 1501 Dave Berry Road | McGaheysville | Virginia

540-810-0566

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Open Daily - Award-Winning Wines - Amazing Panoramic Views 1501 Dave Berry Road | McGaheysville | Virginia

540-810-0566

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brix.columns@gmail.com

(L-R) Viticulturist Fernando Franco, Winemaker Luca Paschina, Associate Winemaker Daniele Tessaro Photo Credit: Barboursville Vineyards

Barboursville Vineyards

Photo Credit: Dave Renfro

LUCA PASCHINA—CELEBRATING 30 VINTAGES OF STEWARDSHIP, LEARNING AND IMPROVING by Frank Morgan It is 5:45 am on a mid-August morning, and winemaker Luca Paschina, vineyard manager Fernando Franco, and their team have been working in the vineyards at Barboursville for several hours. “We started harvesting around 2 am this morning to get the grapes in while they are cool,” said Paschina, who is in his 30th harvest as the head winemaker and general manager at Barboursville Vineyards. “We’ll start picking Viognier in a couple of days and then Chardonnay. We’ll probably pick Merlot and Cabernet Franc in the next two weeks depending on the weather.”

he Barboursville team harvested about 40 tons of Pinot Grigio over two days and expects to harvest around 500 tons of grapes this vintage and produce 34,000 cases of wine. As with past vintages several of these wines will earn national and

international acclaim, building on Paschina’s reputation as one of the premier winemakers in the Commonwealth and Barboursville’s position as one of the most important wineries in the region. In 1976, sixth-generation Italian wine scion Giani Zonin purchased an

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870-acre Antebellum property in the rolling foothills of the Southwest Mountains in Orange County, about 20 miles northeast of Charlottesville. This historic property would be home to Barboursville Vineyards, marking the beginning of the modern Virginia wine industry.

The property was once home to James Barbour, 18th Governor of Virginia (1812–1814) and contemporary of Thomas Jefferson. The ruins of Barbour’s former home, which was designed by Jefferson but burned down on Christmas Day 1884, still stands on the property, a short walk from the tasting room. From the Piedmont region of northwestern Italy, Paschina brought his vision and drive to Virginia in 1990 to take over winemaking and vineyard management at Barboursville. After earning an Oenology degree in 1983 from Istituto Umberto, Italy’s leading wine academy, Paschina worked as the assistant winemaker at Luigi Bosca E Figlie Winery in Canelli, a comune in the Piedmont region in northwestern Italy, where his father was head winemaker. The enthusiast and talented Paschina could not have picked a worse vintage to join the Virginia wine family as 1990 was one of the worst in decades. “The weather in 1990 was terrible. It was one of the worst vintages ever in Virginia, but I had too much work to do to let rain stop me,” said Paschina. “When I arrived there were about 42 acres planted here. After surveying the vineyards and varieties, plant material, and clones, I realized we needed to replant everything.” Much of the original acreage was planted to varieties like Riesling and Pinot Noir that are generally not well suited for Virginia’s hot and humid climate. It took Paschina and his team about a decade to replant those original 42 acres of vines and have since expanded to about 185 acres of vineyards. “Only after replanting with the correct clones and grapes better-matched to each block and our Davidson red clay soils did the vineyards reveal their potential.” Today, Paschina, 57, tall and slim with an endearing Italian accent, is one of the most respected and accomplished winemakers in the eastern U.S. and has done as much as winemaker to change perceptions of Virginia wine. Says Robert Jones, Richmond-based Master Sommelier, “I’ve known Luca since mid-1999 and what impressed me when I met him and still does, is his focus on quality and his awareness of his role as a caretaker of the Barboursville Estate. His respect for nature, wine, the earth, and people make him a rare commodity.” In 2015, Paschina was awarded the Order of Merit of the Italian Republic, the highest distinction in occupations which reflect honor upon the nation and the Italian people, in cultural pursuits, the economy, public service, the military, philanthropy or humanitarian activities, and named one of the 20 Most Admired Winemakers in North America by Vineyard and Winery Management magazine, among other accolades.

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Though he’s garnered many personal accolades, he’s also worked tirelessly to help raise the stature of Virginia wine and built Barboursville into one of the most notable producers of fine wine in the eastern U.S. Barboursville wines have claimed as many national and international awards as any Virginia winery, including four Governor’s Cups, the state’s top wine honor. Contributing to the success of Barboursville is Paschina’s focus on building a world-class team of wine professionals who share his talent, work-ethic, and old-world sensibilities. Fernando Franco joined the Barboursville team as viticulturist in 1998, after 15 years in California viticulture and in overseeing some of the most notable vineyards in this region. Franco came to Virginia in 1982 from El Salvador where he earned a plant physiology degree from the Escuela Nacional de Agricoltura Roberto Quiñónez. In 2015, Franco was named ‘Grower of the Year’ by the Virginia Vineyards Association, the highest honor bestowed on grape growers in the Commonwealth.

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Daniele Tessaro, who hails from the Friuli region of Italy, joined Paschina in the cellar as associate winemaker ten vintages ago. Though the trio has over 80 years of viticulture and winemaking experience in Virginia, they are not resting on their past successes. They remain committed to experimenting with new varieties, working to better understand the terroir at Barboursville, and elevating the experience of their customers. Their commitment to continuous improvement includes new techniques in the vineyard. “Several years ago our colleagues in Italy helped us with new pruning techniques that help maintain a proper sap flow resulting in better vine health,” explained Paschina. As part of their vineyard expansion plan, Paschina, Franco and their team will be planting eight acres of Cabernet Franc next year. “We are planting more of the grapes that I know work here in our vineyards and is known to our customers.” Elevating consumer’s experience at Barboursville has been an important theme for Paschina over the past three decades, especially with developing Palladio Restaurant in 1999, (see sidebar).

Five years ago they opened Library 1821, an intimate tasting lounge, to offer guests the opportunity to taste older vintages of Barboursville wines. Paschina believes, “it’s the experience and the wines that keep people coming back to Barboursville.” As the General Manager and head winemaker, Paschina is the steward of the 1804 Inn (named for the year the first tax payment on the property was recorded), Palladio Restaurant, tasting room, vineyards, and winery. With 185 acres of grapevines at Barboursville, most of which will be harvested over the next few weeks, there’s little time for Paschina to rest and reflect on his 30th vintage. When I ask about what keeps him going after accomplishing so much over 30 vintages, he says, “it’s a lifestyle, not a job for money. I grew up in a deep food and wine culture, and this is my life, something I love.” Pausing a moment before moving the grapes from the vineyard to the winery, Paschina says, “to make great wine, we never stop learning about our land and working to improve.” n Harvest of 2019 Viognier, August 22, 2019. Photo Credit: Barboursville Vineyards

“ ” We started harvesting around 2 am this morning to get the grapes in while they are cool...

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Palladio at 2020 PALLADIO RESTAURANT

Ever since opening its first small tasting room in 1980, Barboursville Vineyards came to be known for producing wines focused on their enjoyment at the dinner table with family and friends. The opening of Palladio Restaurant, nearly 20 years later, represented the distillation of a lively fame for very attractive hospitality, sustained by year after year of legendary Guest Chef feasts. But the inevitability of the restaurant was clear from the beginning, in the winegrowers’ selection of wine grape varieties which would flourish in this new terroir, so that the resulting wines would be the best the ground could give.

he resolve to create the restaurant thus awaited only the moment which would demand it, which came with the discovery of Octagon. In the early 1990s and mid-1990s, the indisputable anchoring of leading red Bordeaux varietals — Cabernet Franc, Cabernet Sauvignon, Merlot, leading ultimately to Octagon — produced that moment, to create Palladio Restaurant by 1999, as an informal, gracious, and irrefutable proving ground for the wines. With this mission, Palladio also introduced two concepts which are now widely familiar: a kitchen’s own garden, with select produce specified by the Virginia-born Executive Chef, Spencer Crawford, and the menu degustazione, composed for every meal by Sommelier Alessandro Medici of Bergamo, Italy to give a seasonally rotating frame for appreciating selected wines with ideal pairings.

Within two years, Palladio was rated by the critic John Mariani as “one of the finest and most authentic Italian restaurants in the United States.” It has entered every shortlist of the best in the region, and the best nationally among winery restaurants, including Food & Wine’s Top 10 in America. At the same time, if it is remarkable for any restaurant to flourish so vigorously for 20 years, it has only been what had been expected for it, as the vineyard’s wines became finer and finer, and as the restaurant could draw on vintages of beautifully advanced age, to prove beyond doubt their great longevity in bottle. It isn’t so strange that Palladio is 20 years old. Ever searching and selecting the finest ingredients, ever attuned to what’s fresh, contemporary, and authentically regional, Palladio owes very little to fashion, but as much as possible to the beautiful and timeless. n

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Notes From The Cave As we celebrate Virginia Wine, I am happy to introduce you to DW&S’ newest contributor. The Wine Mill was founded by a team effort of David Johnson, Melanie Sabanosh, Debbie Hotinger, and Andi Michaels. Let’s meet David and Deborah, of the Wine Mill in Winchester, Virginia. Starting with this edition, they will provide DW&S Fans with wine insights in each magazine edition. We will share those stories through our newsletter and throughout social media. Earlier this year, the Wine Mill caught my attention. As the editor of DW&S, I like their mission“take the attitude out of wine… make it fun and easy to pick out the wine right for you or any occasion” The enjoyment of craft beverages and local food, without the attitude, also fits the mission of Team DW&S. It is why our team enjoys producing both the magazine and our fan newsletter. Plus, David and Deborah have a combined thirty-six years of experience in the world of wine. The new DW&S wine column will not only showcase wine from Virginia, but also wine from many regions. But note, this column will be for all wine drinkers, even the novice. --Kim Chappell

Kim: The Wine Mill hosts weekend wine tastings in the shop. Wine tourism is booming in Virginia. Readers are planning wine tours, but don’t always know what to expect out of a wine tasting. Give us some tips for making the most out of a wine tasting. WM: Remember the five S’s…..See, swirl, sniff, sip and spit. You don’t have to spit, however, if you’ve been to several wineries, you may want to consider this.

For the first Wine Mill column, we asked them to solve a top Fall wine puzzle… Kim: DW&S fans love to entertain family and friends. Here is the question of the season: What wine to serve for Thanksgiving? WM: OK, there are lots of options here. With so many flavors on your Thanksgiving table you will need to try to accommodate everyone. Grandma may want a sweeter wine so go with a Reisling, Dad may want a red….so go with a Pinot Noir…..Mom and Aunt Betty may want some spice….so go with a Gewürztraminer…… And always, always serve a Rose’……it is the most perfect wine with Turkey, roasted chicken, etc. And if you are serving beef, try a Tempranillo…..light, easy to drink and pairs well with the other proteins too! There really is not one wine for Thanksgiving but if we were to only have one choice, make it a Rose’. We also asked the Wine Mill for a special Thanksgiving recipe. You can find their secret Mulled Wine recipe HERE: http://bit.ly/mulleddws You don’t have to wait until Thanksgiving day to serve this favorite recipe. You can serve it from September-February. n

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Washington, DC 72 miles

Richmond, VA 45 Miles

Virginia legend - 1 Inch : 10 Miles

Hampton, VA 62 miles

Sip and Salt VIRGINIA’S CHESAPEAKE BAY WINE TRAIL by Dave Renfro The Northern Neck, George Washington’s Birthplace, American Viticultural Area (AVA) is situated on the most northern Virginia peninsula (or neck) on the western shore of the Chesapeake Bay bounded by the Potomac and Rappahannock rivers and Middle Peninsula. Virginia’s Northern Neck has been the site of significant historical activity since Captain John Smith was taken up the Rappahannock River as a prisoner of the Powhatans in 1607. Additionally, the region gave birth to many prominent historical figures, including George Washington, James Madison, James Monroe, and Robert E. Lee.

s with a lot of early colonial regions, economic development thrived near the easily navigable waters of the Potomac and Rappahannock Rivers. Combined with the fertile growing soils of the area, the Northern Neck was one of the wealthiest regions in Virginia for tobacco, mixed vegetables, and grain farming.

Today, seafood, beaches, mixed farming, and agri-tourism bring Virginians from all over the state to breath the deep salt air, eat the famous blue crabs and oysters, and visit the significant number of historical sites. Wine cultivation on the Northern Neck began in 1980 at Ingleside

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Vineyards - one of Virginia’s largest and oldest wineries. The AVA, founded in 1987, has grown in the past thirty years to over seven award-winning wineries stretching from north of Tappahannock down to Irvington and run the gamut from a small farm to large venue wineries…so there is a flavor for everyone

Caret Cellars

Good Luck Cellars

Jacey Vineyards

Good Luck Cellars

Vault Field Vineyards

Photo Credit: Dave Renfro

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from the “Wine Geek” to the “Just driving by.” According to R.D. Thompson, President of the Chesapeake Bay Wine Trail and owner of the trail’s newest winery Caret Cellars, a few more wineries are coming online soon! Each winery on the trail offers its own tasting experience and can be completed in one weekend. I took a more relaxed approach. By slowing down, you can spend time chatting, catch some great music or visit one of the many historical homes like Pope’s Creek Plantation or Stratford Hall. If you go to the Chesapeake Bay Wine Trail website, you can find an excellent set of recommended itineraries to help you plan the perfect visit. Transport is offered by many providers including Bay Transit, and Tours of the Northern Neck. Tasting on the trail is a relaxed affair and can be reached by car, tour, or boat. A boat, you say? Jacey Vineyards is one of the few wineries in the country that visitors can arrive in a boat and dock in a private cove. You say you have a taste for a Virginia bi-valve? Irvington’s Dog & Oyster Vineyard offers “Slurp and Sip” specials guaranteed to satisfy your salt and wine tasting pairing. Lodging is plentiful and is available at some wineries - General’s Ridge Vineyard, Ingleside Vineyards, and The Dog and Oyster. n

The Dog and Oyster

Next time you have a desire for something salty, think about taking a day and trying a little Sip and Salt on the Chesapeake Bay Wine Tour. Caret Cellars www.caretcellars.com Good Luck Cellars www.goodluckcellars.com Jacey Vineyards www.jaceyvineyard.com Vault Field Vineyards www.vaultfield.com

General’s Ridge Vineyard

General’s Ridge Vineyard www.generalsridgevineyard.com Ingleside Vineyards www.inglesidevineyards.com The Dog and Oyster www.hopeandglory.com/the-dog-oyster-vineyard/

General’s Ridge Vineyard Photo Credit: Dave Renfro

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Photo Credit: Dave Renfro

Ingleside Vineyards

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Ingleside Vineyards

The Spice Diva

by Phyllis Hunter

FAQ’s When Cooking With Wine

in which The Spice Diva gives you real answers, according to her many years of experience

“I enjoy cooking with wine, sometimes I even put it in the food…” Julia Child 1. What is cooking wine? There really is only wine. Anything labelled “ cooking wine” is probably awful and should never be used in good food. 2. What wine should I use for cooking? The old adage is to cook with the wine you will be drinking with the meal. This is a good policy, generally. 3. What if I am serving a ’76 Lafitte Rothschild with my Beef Bourguignon, and I have only one bottle? Cook with a less rare and expensive version of the same general character as the original, i.e., a heavier red, like a Cabernet Sauvignon or even a Chianti when serving a robust burgundy. 4. How do I prevent setting the kitchen on fire when I am cooking en flambé? Turn the hood or the cooking vent off so as not to pull the flames upward. Remove the pan from the flame and hold it lower than the level of the stove in order to keep the flames from the ceiling. Sometimes, one may go outside with the pan and the flame source (stay away from trees). 5. What do I do about the alcohol in the wine when serving food to children or alcoholics? If the wine gets to a simmer or a boil, all the alcohol will be cooked out The freshest spices and organic teas, Rancho Gordo beans, local products, award-winning olive oils, cooking classes and professional knife-sharpening every month.

410 West Main Street Charlottesville, VA 22903 www.thespicediva.com 434-218-DIVA (3482) Rammelkamp Foto

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of it. Some alcoholics may be triggered by the taste of wine in food, so ask your dinner guests if they care for wine in their food. This may be done without any embarrassment at all, but merely a question along with those about any additional dietary restrictions. 6. How do I preserve the alcohol in a dish when I do not wish to cook it out? A good example of this is Mulled Wine or Cider. Simply do not allow the wine or spirits to boil during the warming process. I would recommend the low setting on a slow cooker to warm the liquid so that it never has the chance to boil. If you wish to preserve more of the taste of the wine in a dish, more care will need to be taken. The dish will have to be watched closely to prevent boiling. 7. How much wine should I add to recipes? A. Follow the recipe, at least the first time. B. Here is a list of suggested amounts: Soups – 2 tablespoons per cup; Sauces – 1 tablespoon per cup; Gravies – 2 tablespoons per cup; Stews & Meats – 1/4 cup per pound; Poaching liquid for fish – 1/2 cup per quart * 8. What is the best way to cook with leftover wine? Put the wine into a smaller container with a tight lid. Wine is adversely effected by oxygen - the more oxygen, the faster it will go bad. Refrigerate the unused wine and use it within a few days. Once it has turned to vinegar, it may be used in salad dressing, but not your lovely Julia Child Boeuf Bourguignon. As I have mentioned it twice, here is a lovely, but not uncomplicated recipe for Boeuf Bourguignon. https://www.epicurious.com/recipes/member/views/ julia-childs-beef-bourguignon-50159695 * Wine amounts from What’s Cooking America? https://whatscookingamerica.net/WineInCooking.htm

VIRGINIA CIDER TASTING

HINSON FORD CIDER & MEAD: A WALK ON THE DRY SIDE

VIRGINIA CIDER TASTING

by John Hagarty

Over 400 years ago, the first Virginians struggled to turn grapes in wine. It was a lost cause. Between the humidity, insects, unpalatable native grapes, and the recalcitrant European grapes, wine became a rare sight on a colonist’s dinner table. Of course, beer and whiskey kept our hardworking early citizens happy, but hard cider was the drink of the masses.

homas Jefferson produced a champagne-style cider made with Hew’s Crabapples. It was his “table drink” bespeaking volumes since the Sage of Monticello was the Nation’s first wine connoisseur. Throughout the 19th century, growing and producing cider in Virginia was an integral part of our agrarian economy. Over time, however, the potion largely faded as other adult beverages gained popularity.

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Hinson Ford Cider & Mead Today, hard cider is making a strong comeback in Virginia and nationwide. One of the newest producers is Hinson Ford Cider & Mead located in Rappahannock County, appropriately known for its sizeable apple production in the early 20th century. But mead shares equal billing with cider at the Amissville establishment. Mead is the oldest known libation in the world dating to 11,000 years ago. Most bottlings of

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Photo Credit: John Hagarty

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Back to the Future

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VIRGINIA CIDER TASTING

The beauty of cider and mead are in their rural provenance. The art and science of their creation are embedded in a bucolic environment. Transforming the gifts of the orchard and the bee into flavorful social lubricants might be considered the highest and best use of both products. So how did Hinson Ford discover its calling? Co-owner Dennis Kelly explains the epiphany occurred during his daughter’s wedding. “Our daughter got married in 2015 at our place in Amissville. As a long-time hobby producer of cider and mead, my wife Mary Graham and I made several batches of mead. “Of course, we also served champagne, wine, and craft beer, but the mead kind of blew everything else away. We realized then we were on to something. It was very popular.” It was Kelly’s good fortune that his neighbor Dave Shiff was a cider maker. A decision was made to join forces and build a cidery-meadery on Shiff’s 22-acre farm. It opened in 2018. The ingredients finding a home in their flavorful bottles all hail from

Red Orbs & Liquid Gold

Rappahannock County. The apple juice is procured from Thornton River Orchard that is managed by orchardist Allan Clark. “He’s a wonderful orchardist and a good guy to work with. “Ironically Allan was considering producing cider too and said, “Now I don’t have to worry about it. I’ll sell you the juice, and you can make it,” said Kelly. Most of the products are free from residual sugar and have a wine-like profile. Kelly is grateful for the large commercial cider producers because the exposure they’ve created for the libation. But he eschews sweet cider like a farmer haying a wet field. Out of his current 11 offerings only one, a caramelized honey and maple syrup mead, is semi-sweet. Most of the others are dry and some lightly carbonated. When guests come looking for the sweet stuff, the owners explain dry is their game and proceed to educate them on the elegant and crisp nature of the delicate beverages. To create an even closer connection with its cider production, Shiff planted some 60 apple trees on his land. The trees will start producing fruit next year and will find a home in their tasting room. So, can any apples make quality cider? No. Similar to wine specific varietals is deemed best for producing cider. “Winemakers would not use table grapes, and cidermakers would not generally use Red Delicious, as an example,” explains Kelly. “Cider is often a blend of several different apples. As a general rule, the better an apple is for eating, the less likely it will be used for cider production.”

VIRGINIA CIDER TASTING

both at Hinson Ford are fermented to dryness, meaning little residual sugar is in the final product. “New Tasty” could best describe what is unfolding at this small but artisanal business dedicated to the art of fermenting apples and honey. As is typical in Virginia, history is linked to the name of the cidery itself. Hinson Ford Road, where the cidery is located, was named after Hinson’s Ford, a shallow crossing across the nearby Rappahannock River. In August of 1862, Stonewall Jackson led a force of 77,000 men through the ford to position his troops for the looming Second Battle of Bull Run. With a little imagination, one can picture the troops tramping past the future cidery; too bad they couldn’t have paused for a glass.

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Characteristics sought by cidermakers are a blend of sugar, acidity, and tannins. The legendary Johnny Appleseed, who planted over 100,000 square miles of orchards, favored planting “spitters.” The apples were hard, small, and bitter but made great cider and applejack, which was Johnny’s objective. Smart guy. Unfortunately, Prohibition wiped out much of his work. When the Nation went dry in 1920, there was little use for either sweet or bitter apples. American’s did not consume a lot of fruit back then, and most of the orchards were plowed under for other cultivation.

The Renaissance Until about 15 years ago cider and mead were as rare as snow in July. But the phenomenal growth of artisanal wine, beer and spirits triggered interest on the part of cider hobbyists to test consumer interest by going public. Like the first couple up on the dance floor, it wasn’t long before the number of producers began to grow. And the public began taking notice. Today there are 820 cideries in the U.S., and mead is quickly catching up. In 2003 there were a paltry 30 such establishments nationwide. In 2018 well over 500 meaderies were producing the drink of Vikings with an additional 350 planning to open their doors. Here in Virginia, there are 31 cideries and 11 meaderies.

A guaranteed sign of success is when the Governor gets involved. Starting in 2012, Virginia became the first state to proclaim an official “Cider Week.” This year the celebration will occur November 15-24 and feature special tastings, pairings, dinners, events, and workshops. Since Virginia is the sixth-largest apple producing state, it’s fitting the cider industry is being showcased with Richmond support.

To your health Similar to many consumer food products today, cider and mead are gaining traction for their healthy profile. I think part of it is simply the younger generation looking for a new experience with. A certain portion is driven by people who are gluten intolerant and have similar health conditions. “They can’t drink beer, and they want something they can enjoy and tolerate. That’s true for both cider and mead,” says Kelly. Some claim the medical properties of honey convey to mead drinkers. Honey has long been used as a health tonic because of its probiotic traits. When consumed it can have a positive impact on immunity and intestinal health. It’s also used as a topical treatment for skin wounds and infections or taken by mouth for coughs and sore throats. Scientists have found evidence that cider conveys the benefits of health-enhancing antioxidants. A pint delivers the same amount of antioxidants as a glass of red wine.

Photo Credit: John Hagarty

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To your health To set your palate watering here’s a list of the current offerings at Hinson Ford. All are dry and lightly carbonated except one. CIDERS

Ginger: Flavored with fresh ginger. 5.6% abv. Hopyard: Dry hopped with Cascade and Amarillo hops. 8.5 % abv. Scrumpy: Named for a traditional English cider. 7.2% abv. Ruby: Blend of Baldwin apples, Montmorency cherries, and bittersweet cider apples. 9.8% abv. MEADS

Orange Blossom: Made with orange blossom honey. 9.1% abv

VIRGINIA CIDER TASTING

Elderberry: Fermented with Elderberry juice. 10% abv.

For a list of cideries and meaderies in the Old Dominion, take a peek into their digital taprooms here: https://www.ciderculture.com/cideries/state/va/ https://www.cheersva.org /meaderies/

Dark Skies Bochet: Semi-sweet with caramelized honey fermented with maple syrup. 14% abv.

As with most immerging industries, both cideries and meaderies are unique in that large and fancy tasting rooms are the exception, not the rule. They are cozy and informal with the producers themselves often pouring the products with the same hands that created the beverages. Such establishments are the polar opposite of a large, established winery. The seating may be limited, but the attention manifold. Since passion is the fuel that drives the producers, they are eager to share not only the nuances and flavors of their products but also the hows and whys of production. During warmer months a tasting should be followed by a glass on the grounds. After all, it’s not just tasting cider or mead, it’s banking a memory that will draw you back for another visit. n

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Ciderhouse: Blend of a dozen county varieties. 8.5% abv.

Boutique in a special way

Brehon: Blend of eight Rappahannock County apples. 8% abv.

Goldenrod: Made with Goldenrod honey. 9% abv. Strawberry: Fermented with strawberry puree. 8% abv.

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As with many such health claims, there is often limited medical validation. So, imbibers need to enjoy the liquid refreshments responsibility and accept with gratitude any health benefits.

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Virginia Cider Tasting

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by Kim Chappell Remember the stifling hot Virginia Summer of 2019? It was on a July day that a box arrived at DW&S headquarters from Virginia Cider. For me, it was “Christmas in July.” The cider association sent DW&S a virtual cider festival, in a box. I could not wait to chill-down the cider and start tasting.

his year’s Cider Week Virginia is November 15-24th, 2019. Cider lovers can attend seminars, food pairings, and special events all week. (Find the details here: www.CiderWeekVA. com) To whet your appetite for Virginia ciders, I made notes while tasting from the box. Virginia has become a leader in the national hard cider scene; so, the ciders included in the tasting box only

represent a slice of the apple. The DW&S Team loves to entertain family and friends with Virginia craft beverages and food. As I tasted each cider, I made a list of foods to pair with each. With the holiday season on the horizon, you may find an idea or two.

Albemarle CiderWorks “Gold Rush” Albemarle Cider Works celebrates

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the tenth anniversary this year; so, I was happy to see Gold Rush in the tasting box. The Gold Rush variety of apple gets its name for its golden color and its rush of crisp flavor. This is a dry cider, and I would pair the rich taste with Virginia smoked trout and some Gruyere cheese. I think a gift basket, including all three, would make a fantastic gift for any cider lover.

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Castle Hill Cider, Celestial

Castle Hill blended some popular Virginia apples— Albemarle Pippin, Winesap and Grimes Golden with the bittersweet Dabinett variety. The Dabinett Apple is a traditional cider apple and is thought to originate in the early 1900s. It is known to be high in tannins and is bittersweet. Blending with the Pippin, Winesap and Grimes Golden result is a cider with fruit, floral, and spice aromas. This is an heirloom cider with a spicetwist. It really pops, served with a favorite Thai recipe. The cider blend warms the experience.

This cider is a salute to the Hewe’s Crab Apple and its return to the region. This apple is a vintage Virginia variety that first appeared in Northern Virginia in the 1700s. Cider history buffs know that this crab apple was often used to make hard cider and became known, across Continued on page 24

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Blue Bee Cider, Hewe’s Crab

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Massanutten

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The best choice for your group's next day trip!

Host a tournament or hit the links on our two 18-hole golF courses

Get your adrenaline pumping with a group lesson at the Mountain Bike Park.

Up your group’s winter game! Ski, snowboard, snow tube, and ice skate.

VIRGINIA CIDER TASTING

Potter’s Craft, Farmhouse Dry

Let our on-site catering teaM create a custom menu for your next adventure!

Try out zip lines and teambuilding at the FaMily adventure Park.

VIRGINIA CIDER TASTING

the South, as the Virginia Crab. It’s popularity also made it a victim of Prohibition. Hewe’s Crab Apple trees were sadly cut down during this era. Thankfully, this variety is making a come-back, and Blue Bee Cider has crafted a cider with Hewe’s, cumin and honey. To me, this is the perfect cider to pair with roasted chicken, vegetables, and honey-glazed carrots. (I would even use a swig to baste the chicken) It is also the cider to give anyone that has an interest in Virginia history. It is a conversation piece for cider lovers.

Make a splash at the indoor/outdoor waterPark (Park Buyouts Available!) Only 15 minutes from Harrisonburg, VA. Overnight and day trips are welcome!

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I tasted Farmhouse Dry with a five-year aged cheddar, and the combination was fantastic. The flavor is tart, to balance with the cheese, and exceptionally dry. The finish is crisp and effervescent. The golden color is going to accent your Fall table. Host a supper party and serve some home-made sharp mac-ncheese, pork or maybe a wild game dish with this cider.

Bold Rock Hard Cider Virginia Apple Granny Smith The Granny Smith apple is known to be both tart and sweet, and it’s the apple that makes Bold Rock’s Virginia Apple cider crisp. Although, Bold Rock crafts this flagship cider from a blend of Virginia apples, the essence of the tart, green apple comes through in every sip of the cider. It is a sparkling, effervescent cider that I serve beside a slice of Virginia apple pie with a cinnamon-sugar crust. One could pair it with a warm apple cider donut in the Fall. A quick, but impressive, dessert is a scoop of vanilla bean ice cream, a pour of Bold Rock Virginia Apple cider and a drizzle of home-made caramel sauce. Serve this to your guests in a stemless wine glass and enjoy!

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Bryant’s Cider, Unicorn Fuel

A pink-hued cider with the name Unicorn Fuel is going to grab my attention. When DW&S writer, Paula Thomasson visited Bryant’s Cider tasting room in Richmond, Virginia, she noted that it is a top seller. (story on page 30) This is a Brut cider, and the pink hue comes from rose hips and hibiscus. Brut cider is made with fresh-pressed apples fermented with Champagne yeast. Brut ciders are dry and elegant. Some serve this style of cider with steak, but the addition of rose hips and hibiscus just pairs beautifully with a vanilla buttercream cake. I paired the Unicorn Fuel with a slice of fresh fruit cake from Shyndigz in Richmond. It made a great ending to brunch with friends. Virginia has seen a resurgence of hard cider in the past decade. Once a colonial drink, hard cider can now be found in tasting rooms, bars, and restaurants across the Commonwealth. This generation of cider is both a salute to Virginia’s history and a view to the future. If you would like to learn about hard cider, visit the Virginia Cider website, www.virginiacider.org. I hope to see you at a Cider Week Virginia event in November. Cheers! n

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Lost Boy Cider

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Photo Credit: Lost Boy Cider

by Jennifer Waldera When it comes to fermented beverages, Virginia’s scene is certainly not lacking. From the vast amount of vineyards to the continuously burgeoning brewery industry, the state continues to play host to a plethora of places to imbibe in popular potables. In more recent years, those interested in other alcoholic endeavors have begun to branch out to different beverages that may appeal to new audiences. Enter, most recently: Tristan Wright of Lost Boy Cider.

he inspiration for crafting cider came from a tandem situation. First, a fond honeymoon memory in Ireland and later a dire and disappointing diagnosis of food intolerance. The opening of Lost Boy cidery in Alexandria is part of an up-and-coming scene of cideries in Virginia. There are only about two dozen spots in the state producing

cider, and few are doing the dry variety that Wright has created. “When I was diagnosed with a soy and gluten allergy, I was also looking for a business to start. Lost Boy is a hat tip to the apples finding me. It gave me a new opportunity to leave a corporate job behind and pursue something awesome,” Wright explains the name of the cidery.

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Based in Alexandria’s Eisenhower East neighborhood, Lost Boy Cider boasts a comfortable yet cozy space with soaring ceilings, a locally sourced maple tree bar, and chalkboard displays of tap options from traditional ciders to infusions with pineapple, raspberry, habanero, banana/peach/coconut, passion fruit, blackberry/rhubarb, lemon/

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Wright continues to explain what makes Lost Boy Cider different from other brands. “We use a blend and single varietal 100% Shenandoah gown apples, organic additions, and age for a minimum of 45 days. Our house cider is a custom blend of heirloom and dessert apples which we ferment down to dry, no sugar. It would take roughly 168 of our 12 oz ciders to add up to all the sugar in 1 commercial 12oz cider. It’s world-class dry cider. Most large cideries use concentrate and sugar to sweeten their products. We do not and never will.” In addition to building his knowledge about cider production, Wright has also built a strong team of industry professionals to help lead Lost Boy. “My lead cellarman is Kevin Storm, a former brewer from Hardywood Park in Richmond. He’s a whiz with production and efficiency,” says Wright Wright also brought Kyle WInner on board who came to them from another brewery tasting room and has 11 years of tasting room and bar management experience. The cidery’s well-attended opening in early June underscored the popularity of cider in Virginia and the success of Lost Boy’s team. The 2800 square foot tasting room’s capacity was reached within the first hour of opening, and lines of interested imbibers reached out the door for waits to enter that neared an hour. For food, the cidery hosts a wide variety of food trucks with tacos, bbq, pizza, Middle Eastern cuisine, and New Zealand-inspired food. Frequently on hand is Kiwi Pies with hearty, savory eats and Rocklands BBQ who boasts an impressive menu of ribs, chicken, and sides. Basic Burger, with its locally sourced ingredients, is often at the cidery as well. Additionally, visitors are welcome to bring their own food.

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Photo Credit: Lost Boy Cider

mint, and coffee. Occupying an old warehouse which serves as both a taproom and a production facility, the child and dog-friendly space serves up flights and pints as well as stovepipe cans and growlers, and even cider slushies. There are plans for an outdoor patio as well. In a nod to urban agriculture as well as sustainability, Wright has planted semi-dwarf Golden Delicious trees. The trees are intended to bear fruit that could potentially grow 12 feet or beyond. In the meantime, and likely beyond, the cidery procures its fruit from orchards in the Shenandoah Valley, using a wide variety of apples including Stayman, Pippin, Arkansas Black, Black Twig, Granny Smith, Fuji, Golden Delicious, Ida Red, Gold Rush, and Ginger Gold. Wright describes Lost Boy as “a gateway cidery,” citing the access they have drinkers who may be new to cider. “We honor the old style of fermenting. We are taking the initiative to create modern style blends using international ingredients. No one else uses like butterfly pea flower or Mexican vanilla bean.” When Wright decided to leave his full-time job in the banking industry and delve into cider-making, he initially attended classes in Portland. He credits this decision for his ability to build relationships with other cider makers with whom he can now collaborate. Later, he pursued and earned certificates from Cornell Viticulture Center and Oregon State University’s Cider Production School. He has since used that education to perfect his fermenting process and produce a high-quality dry cider. “Real cider uses pure juice - not concentrate and corn syrup - and high-quality yeast. We use a white wine sauvignon blanc strain. It should then be aged appropriately and batch tested as necessary, not rushed. Customers that drink our cider are getting the highest quality ingredients available with no residual sugars. It does not get any better,” says Wright.

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on maintaining the firm foundation of Lost Boy. “As we grow, our focus is on maintaining strong relationships with our orchard partners. We want to ensure we have access to the best quality juice always to maintain the highest quality standards. Our other goal is to ensure our staff is included in the journey and developing personally as we expand our presence.” The name Lost Boy was influenced by not knowing where to go. Later, the early success of Lost Boy has inspired Wright’s more recent philosophy: “Riamh casadh ar ais,” (In Irish: never turning back), perhaps underscoring the adage that all who wander are not, indeed, lost. n

Fans of cider can, of course, enjoy Lost Boy’s tasting room and 20-minute tours that explain the cider-making process, but they can also find the cidery around town. Wright regularly works with the Carlyle Business District and sponsors events in Old Town with groups like the Torpedo Factory, the chamber, and Cars and Coffee. There’s also a tentative plan, in very early stages, to find a location for a cider pub in DC. As for other plans, the short term future includes gearing up for fall with a line up of flavors that include a variety of spices and rinds as well as cinnamon and vanilla. In terms of production, Wright has set a goal of 50,000 gallons for 2020. However, Wright will also focus

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Photo Credit: Lost Boy Cider

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Bryant’s Small Batch Cider A VISIT TO THE JACKSON WARD NEIGHBORHOOD by Paula Thomasson In the October/November Edition of Dine Wine & Stein Magazine, we will celebrate Cider Virginia Week. As part of the celebration, we taste and pair six Virginia hard ciders with local food. One of the ciders showcased is from Bryant’s Small Batch Cider. To prepare for Cider

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Virginia Week, DW&S writer Paula Thomasson visited Bryant’s.

irginia has another player in the hard cider scene, Bryant’s Small Batch Cider. Recently, Bryant’s celebrated their one- year anniversary at their Roseland, Virginia cidery. Where is Roseland? It’s in the heart of Virginia’s Blue Ridge Mountains, and it is the site of the Bryant’s Small Batch Cider orchard and cidery. The cider barn tasting room in Roseland is precisely what you would expect while visiting a mountain apple orchard. The barn is gorgeous, and the views do not disappoint. Bryant’s has two tasting rooms, one in Roseland, Virginia and their newest location on 308 North Adams Street in Richmond. The Adams Street location is in the heart of the Jackson Ward neighborhood---a taste of the mountains in the busy city of Richmond. On a Saturday afternoon, I visited the Jackson Ward location.

Commitment to the Process What sets Bryant’s apart is their commitment to the purity of the process. They use whole organic ingredients

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and apples from their own orchard. They do not add sugar to the cider. They also allow it to ferment until all the sugar is gone making it sugar-free. This creates a genuinely bold and natural flavor that isn’t sweet. The carbonation method is also natural. Each contains live yeast to carbonate naturally. It is hand- made and naturally aged to bring you the best product their cider makers can produce. At a recent visit to their Richmond tasting room, I ordered a Flight to try several of their ciders. I had Hell Hop, Ecto-Cooler, Chaider, and Unicorn Fuel. I think my favorite was Hell Hop, but Unicorn Fuel is a top seller. It is made with rose hips and hibiscus and even has a pink hue. While I enjoyed my Flight, several visitors ordered pints of Unicorn Fuel. Since it is Fall, I want to mention that Chaider fulfills the essence of the season with chai spices. Ecto-Cooler was initially crafted as a seasonal cider with a blend of orange peel. Its popularity may just keep it on the menu for a while.

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Pair Cider with Local Treats

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I browse Richmond neighborhoods in search of unique experiences, local food, and craft beverages. If you have a favorite in Richmond, let me know. Send an email to info@dinewineandstein.com

tuesday - friday, 9am - 6pm saturday - sunday, 9am - 5pm

My favorite way to taste Virginia craft beverages is to pair them with local food. That is exactly what I did at the Bryant’s Richmond tasting room. Bryant’s doesn’t just bring you cider when you visit their Richmond tasting room. They also have some of Richmond’s favorite treats. If you are hungry, Tarrent’s Cafe will deliver anything from their extensive takeout menu, directly to your table at Bryant’s tasting room. You should definitely try the vegetable flat-bread or mini lump crab cakes. If you are in the mood for something sweet, make sure you try King of Pops or a decadent Nightingale Ice Cream Sandwich. Imagine flavors such as Cookie Monster, Chocolate Espresso, or Blueberry-Lemon…Both the ice cream sandwiches and the King of Pops are hand-crafted in Richmond. If you still have not tried one of these, you are seriously missing out. No matter which cider is a favorite, you will have a lovely visit. When you are in Richmond, make sure you stop by the Jackson Ward location. If you are enjoying the Blue Ridge area, check out the barn and learn more about the family that created this delightful cider. n

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Photo Credit: DW&S Fan Photo of Bill Hughes at Bryant’s Cider in Nelson County

DELI & BAKERY PICK-UP CATERING SPECIALTY GROCERY CRAFT BEER & WINE

I found a place with imaginative cocktails, dry ice creations, glitter, and theme murals from national artists. You will not find a shortage of places to imbibe in a cocktail in Virginia, but I can guarantee that SWITCH provides a unique experience. I first heard about SWITCH from a DW&S Fan and knew that I needed to plan a visit. SWITCH is a pop-up bar in Richmond. It’s a bar with a changing theme. As a matter of fact, by the time you read my story, the theme will have switched again. Keep reading for a hint to the next theme…

Richmond’s SWITCH by Paula Thomasson Photo Credit: SWITCH

It’s two floors of magic…in a cocktail glass and out.

hat’s in the name “SWITCH”? This city bar rotates the design and the theme. Themes do not last long—they switch. I was struck with awe at the amount of time and thought that went into the implementation of a theme that only lasts weeks to a few months. It is a package and an experience that treats all of the senses. I’m not just talking about the decor, even the drinks themselves are crafted to fit the theme perfectly. During my visit, I enjoyed two themes, an Alice and Wonderland theme called “The Rabbit Glass” on the main floor and downstairs you will go back in time to 1993. One Saturday, I traveled to the Richmond Arts District to visit SWITCH. Join me as I step into a world of mixology, fantasy, art, and history.

Upstairs: The Rabbit Glass No doubt, you remember Alice in Wonderland from your youth. It is a 150+-year-old story full of fantasy. Lewis Carroll originally wrote the beloved story for Alice Liddell

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and her sisters. It’s a children’s story that often has an allure for adult readers. Giant clocks, flowers, a Mad Hatter, and a Cheshire Cat all come to life in the story…and they now come to life at SWITCH in Richmond, Virginia. Walk into Wonderland and have a seat at the Mad Hatter’s table with me. Order a cocktail. If visiting with friends, I suggest the Hendrick’s Tea Party, served with full tea service. This cocktail is made with Hendrick’s gin, Elderberry Lemon Honey Tincture and it serves four. I ordered The Chesh, which has Butterfly Pea Infused Tito’s Vodka, Passoa, Triple Sec, fresh lemon, and a little simple syrup. This drink was served with the face of the Cheshire cat on the top. It was delicious and beautiful. SWITCH is a mixology dream where even the glassware is customized to the experience. While enjoying your themed cocktail, be sure to look around. Absorb all the details. The mesmerizing black-lit mural illuminates the entire back wall. You will see murals by local artist Jesse Smith of Loose Screw Tattoo and

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national artist Miguel De Cuadro. The 3D installations with giant flowers and clocks lining the walls take you right into the pages of Alice in Wonderland. I know that Alice would be impressed.

artist, Nightowl. SWITCH is not just a cocktail lounge, it is a themed art gallery. The drinks are hilarious. They reminded me of the popular music and TV shows from the 1990s. How about an Ectocooler or a Pete and Pete? Or try an Are You Afraid of the Dark and Stormy. I tried a Dino DNA with Ketel One Botanical-- Cucumber & Mint, fresh lemon, raptor and garnished with ….. GUSHERS! I saw cocktails garnished with Pop Rocks and candy cigarettes too. Back in ‘93 What is next for SWITCH? I do not know the exact details of the next After an enchanting time in The theme(s), but I do know that it is going to be dramatic and memorable. The Rabbit Glass, I head down the rabbit hole entire site will switch on September 13, 2019. I can say that the next theme will (they actually made a rabbit hole!) I was also transport you to a world of mystery, magic, and costumes. There will transported back in time to the sites and undoubtedly be cocktails to match the new theme. But that’s all I can say. sounds of 1993. (DW&S will announce the switch on social media too) Remember 1993? We paid $29.98 for I am glad to have had the opportunity to spend time both with Alice and a Sony Walkman, watched the X-Files in 1993. It’s hard to believe they are going to change the entire scene, just a few and saw the movie Jurassic Park (for the weeks after my visit. The art alone is worth the visit, and I can’t wait to see first time). what they come up with next. Keep a close eye on SWITCH. It has the vibe to In the SWITCH version of 1993, I be a stand-out in the Richmond Arts District. found stunningly beautiful murals and I browse Richmond neighborhoods looking for unique local food and craft perfectly fantastic nostalgia. The details beverages. Do you have a favorite Richmond restaurant, beverage, or site? are priceless. It is as if a time machine has Send me an email: info@dinewineandstein.com transported me to the middle of 1993. I “Nestled in the heart of Richmond’s Arts District, SWITCH was curated spent an hour in 1993, and the more I by Managing Partner Crystal Shah and appropriately features artwork from looked, the more I appreciated the details. local and national mural artists. Virginia-based LX Group, consisting of I note the column of old VHS tapes, Neal Patel and Kunal Shah, have teamed up with Crystal Shah and Jay Sean, Daria painted behind the bar, Madonna multi-platinum recording artist, on this project.” n watching from the wall, Kurt Cobain to tug on the heartstrings. It’s exceptional. The 1993 walls feature murals by Ink Master artists Halo and Lalo and Jen Bean from Loose Screw Tattoo. Also, I found paintings from the local mural

Photo Credit: SWITCH

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DW&S ADVENTURES:

by Melinda Collings & Crafted Adventure

Bar Harbor

Photo Credit: Melinda Collings

THE WAY LIFE SHOULD BE

Photo Credit: Kim Chappell

The air was crisp and filled with the sweet smell of fresh-baked muffins as we wandered through the quaint seaside town and approached the iconic blue and white striped awning. Since 1976, Jordan’s Restaurant has been a staple on Bar Harbor’s Cottage Street serving up their classic wild Maine blueberry pancakes. We fueled up on hot coffee and blueberry goodness at the cozy diner and hit the road for a day of adventure in Acadia National Park.

riginally designated as Sieur de Monts National Monument, Acadia National Park became the first National Park east of the Mississippi in 1919. With over 50 miles of shoreline, 45 miles of Carriage Trails and more than 120 miles of hiking trails to choose from, Acadia is a natural wonderland with unlimited recreational opportunities. The 2.5-hour drive around Park Loop road gives easy access to spectacular coastal vistas and magical forests where I half expected elves to jump out from between the trees!

“Between every two pines is a doorway to a new world.” – John Muir 34

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For the more adventurous hikers at heart, we tackled the adrenaline pumping Beehive Trail. A round trip of two miles, with an elevation gain of 450 feet, this steep climb features heart-stopping iron rungs, challenging rock scrambles and rewarded us with breathtaking views of Sand Beach from the summit. For a more peaceful stroll along the rocky coast, Sand Beach is the start of the 1.5 mile Ocean Path (3 miles Round-Trip) ending at Otter Point. Along this flat gravel path, you can explore short trails to scenic cliffs or Thunder Hole. Thunder Hole is a small underwater cave that creates a thunderous boom when the tide is just right! We continued our way around Park Loop, stopping at Little Hunter Beach and the Great

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Photo Credit: Melinda Collings

Meadow. We also stopped at every scenic overlook we spotted while making our way to the top of Cadillac Mountain for the grand finale! While Cadillac rewards the early risers with the first views of the sunrise in the United States, the highest point along the eastern seaboard is stunning at any time! I bet on a clear day, you can see as far as Ireland! Just kidding, but speaking of the Emerald Island, it was time to make our way down the mountain through the lush forest and head to Leary’s. Leary’s Landing, the Closest Irish Pub to Ireland in the U.S., is Bar Harbor’s best-kept secret. With an expertly curated local craft beer menu, from the top Maine brewerContinued on page 36

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ies, plus a selection of over 50 Whiskeys to choose from, this is a favorite pub. It is also where we found the coveted Maine Beer Company’s “Dinner on Tap!” This intense, fruity double dry-hopped IPA is a limited production brew and rarely makes it to locations outside of the brewery in Freeport. Dubbed as America’s best Double IPA, Dinner’s subtle mango and passionfruit tropical flavors made it the perfect pairing for my fish tacos. Fresh blackened haddock, crunchy shredded cabbage, and pickled onions with a tangy cilantro-lime crema was the perfect light and bright dish to dive into with a cold beer after our hiking adventure. While Maine is well known for its craft beer scene, the moderate climate along the craggy coastline is also a favorite for winemakers. Bar Harbor Cellars is the only winery on Mount Desert Island and boasts a solid lineup of specialty wines from light and dry to luscious and jammy. You can choose to taste up to six samples or pick a glass of your favorite, of course, I sug-

When life gives you lemons, order the lobster tail. - Ziad Abdelnour A trip to Bar Harbor would not be complete without a lobster roll. Now, if you’re going to enjoy a lobster in Maine, you’re going to have to say it right. Here in Maine, the ‘er’ is pronounced ‘ah.’ Say it with me, Lob-stah. That’s it, you’re talking like a real Maine-ah! Now, let’s grab a growler of blueberry cide-ah and head over next door to C-Ray! The rule at C-Ray is that you have to leave your fancy pants at home. C-Ray’s dogfriendly outdoor seating is as casual as they come. I felt like I was enjoying a backyard barbeque with friends sitting in the shade at a picnic table waiting to hear my number called from across the sprawling green lawn. C-Ray is a family-owned authentic lobster shack. Like his grandfather did before him, every morning Josh gathers the fresh shellfish from the flats along with the 45 gallons of fresh seawater that he cooks with. In the afternoon, lobstermen like his cousin bring the liveliest of lobsters to be served upon hot buttered brioche rolls with their secret seasonings! I tried to pry the secret out of Josh, but he held tight! The light mayonnaise sauce definitely has lemon, chive, salt and a sense of deep-rooted family pride. We completed our culinary adventure with none other than freshly baked blueberry pie. Whole Maine blueberries and a light, flaky crust, this savory slice of heaven was the end to a perfect day.

Photo Credit: Melinda Collings

gest trying them all! Alongside their two blueberry wines, the tasting room featured a crisp blueberry cider. The sweet blueberry bubbles bring this wellbalanced dry cider to life! After enjoying our refreshing ciders playing bocce ball in their courtyard, we loaded up on their stash of local meats and cheese, chocolates, freshly roasted coffee and an assortment of Maine jams, syrups, and pickled treats. The only thing we were missing now was the lobster.

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There’s a quality of life in Maine which is this singular and unique. I think. It’s absolutely a world onto itself. - Jamie Wyeth, American realist painter Down East Maine is an excellent destination choice for foodies, craft beer aficionados and adventure enthusiasts alike. Museums, architectural tours, sea kayaking, cycling the carriage roads, hiking, and even horse-drawn carriage rides through the National Park leave something for everyone to enjoy. You can relax in the heated pools of one of the many Inns overlooking the ocean. Or, maybe you can hold your breath and plunge into the bone-chilling

waters of Sand Beach and Echo Lake. Once you’ve worked up an appetite, there are plenty of restaurants to choose from! What I love most about Bar Harbor is the range from casual to upscale. We dressed up to enjoy brunch at the Bar Harbor Inn overlooking Frenchman’s Bay and then stuffed ourselves with Rosalie’s famous pizza! While most of the restaurants carry local craft beer, you can also get it right from the source. Atlantic Brewing and Blaze in Bar Harbor or Fogtown Brewing and Airline Brewing in downtown Ellsworth are the perfect spots to quench your thirst! A weekend in Bar Harbor’s coastal utopia, once known as Eden, is the way life should be. n

Photo Credit: Melinda Collings

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HIGH

LAN

220

KEY BAKERY 3

TROLLEY

B AT H

CAFE

CIDERY

WINE

GROCERY

RESTAURANT

BREWERY

ICE CREAM / CREAMERY

DISTILLERY

EVENTS

Covington

ROCKBR

Lexington B

220

311

BOTETOURT

5 GILES

100

BUCHANAN

460 DICKENSON

Richlands

RUSSELL

Abingdon

ING

Marion

Radford

122 311

TGO

MER

Roanoke

ROANOKE

Smith Mountain Lake

FRANKLIN

220

221 57

G R AY S O N

Shenandoah Joe Harrisonburg ------------------1 Sugar & Salt G3 2 Wild Wolf Brewing Company F3 Nutts About Coffee -----------------------------3 Shenandoah Joe Harrisonburg F2 Bluestone Vineyard ------------------------------4 Spice Diva F3 5 Scotto's Italian Restaurant & Pizzeria F3 Brix & Columns Vineyards ----------------------6 The Green Leaf Grill F3 Mt Crawford Creamery ---------------------------

F2 3

Greens and Grains Café ------------------------

F2 5

F2 F2 F2

7 9 8 9 19 10 20 11 12

F2 27

Dine Wine & Stein

Martinsville

PAT R I C K

Galax

Bedford 122

FLOYD

LL RRO

BEDFORD

Salem Blacksburg

Christiansburg

PULASKI

Wytheville WYTHE

SMYTH

Pulaski

LEE

ELL

Big Stone Gap SCOT T

TA Z

BLAND

MON

I RA

HENRY

PITTS VA N I

Dan

Smiley’s 28 Vineyards 13F2Magnolia Extreme Pizza Ice Cream -------------------------------F3 14F2Locke Palladio Restaurant at Barboursville G3 Cracked Pillar Pub -------------------------------30 Store 15 Friendly Fermenter Augustiner Hall and Garden F3 Crozet 15 16F3Cranberry's Cavalier Diner Trolley Company ------------------------Grocer F3 17 Aioli Mediterranean Virago Spirits H4 White Oak Lavender Farm/Purple Wolf Vineyard -- F3 4 18 Kathy's Regions 117 G1 Wild Wolf Brewing Company --------------------

OCT/NOV 2019

F3 2

14 277

WA R R E N C

Harrisonburg 9 20

ALB

Waynesboro

F LU VA N N A

501

130

Lynchburg

BUCKINGHAM

Buckingham

APPO

M AT

PRINCE E D WA R D

CAMPBELL

64 OC

33 HL

TOW

360 360

ry & Eatery n Tapas

S Boston

LUNENBURG 40

MECKLENBUR

Richmond

RICHMOND NG

460

Hopewell CE IN GE PR OR E G 40

Emporia 46

GREENSVILLE

U SO

i ve

YO R K

ISLE OF WIGHT 10

Hampton

Isle of Wight Portsmouth Franklin

NORTHAMPTON

GLOUCESTER

258

Chesapeake Bay

M AT H E W S

SURRY

ACCOMACK

MIDDLESEX

Williamsburg

58 35

460

198

JAMES CITY

DINWIDDIE 46

Lancaster

NEW KENT

HENRICO

Dinwiddie

200

Mechanicsville

Chester Petersburg

NORTHUMBERLAND 3 LA

CHESTERFIELD

153

John H Kerr Res

360

288

Powhatan

H A L I FA X

202

ESSEX

KI KI

Glen Allen Tuckahoe 11

360 NOT

P O W H ATA

CHARLOT TE

AMELIA

VIRGINIA

501

nville

Farmville

460

Timberlake

YLIA

TOX

s Riv

60 HER

WESTMORELAND

301 R

Jame

3 2 E CAROLIN

LOUISA

151

208

NELSON

Fredericksburg

S P OT S Y LVA N I A

RIDGE

RLE

KING GEORGE

ORANGE

522

231

S TA F F O R D

CULPEPER

Culpeper

Charlottesville

Buena Vista

Alexandria Dale City

234 PRINCE WILLIAM

EMA

123

Warrenton

211

Staunton 18

340

Manassas

229

267

Reston FA I R FA X Centreville Arlington 1

231 D IS O

23 19 27 28 5

Bridgewater AU

522

LOUDOUN

PAG E

R A P PA HANNOCK

ROCKINGHAM 42

250

Front Royal

340

Woodstock

Leesburg

SHENANDOAH

Winchester 6 Strasburg

522

Newport News Norfolk Virginia Beach

Suffolk

SUFFOLK

Chesapeake 165

168

CHESAPEAKE

VIRGINIA BEACH

Aioli Tapas -----------------------G2Mediterranean 19 Bluestone Vineyard 20 Brix & Columns Vineyards G1 Barren Ridge Vineyards --------------------------21 Barren Ridge Vineyards F2 22 Rockbridge Vineyard F3 117 ---------------------------------------- Regions 23 Dayton Tavern F3 The Wine Mill ------------------------------------24 El Paso Mexican Grille F3

F3 17

G1 14

Murphy -----------------------25 Beverage F2 Ciro's ItalianCoEatery 26 Corgans' Publick House F2 Magnolia Vineyards ------------------------------27 Mt Crawford Creamery F3 28 Tours Smiley's Ice Cream F3 Cork & Keg --------------------------------29 Yelping Dog Wine F2 Palladio Restaurant at Barboursville ----------F2

Locke Store --------------------------------

G1 31

Virago Spirits ---------------------------------------

F3 21 G1 12

www.DineWineAndStein.com

G1 F2 6

F2 G2 13 F2

F2 1 G2 F3

G3 8 H4 11

Food

Beverage Guide

Shenandoah Joe Coffee Roasters & Espresso Bar is dedicated to the craft of roasting coffee by hand in their 25 lb “San Franciscan” batch roaster. Shenandoah Joe uses only the finest Arabica coffee from all over the world. Shenandoah Joe serves Charlottesville with three locations and now with their new location in Harrisonburg.

ShenandoahJoe.com | FaceBook.com/ShenJoe | FaceBook.com/CornerJoe

F2 Nutts About Coffee: Find Out How Nutts We Are About Coffee! Serving Snowing in Space Coffee on Draft (cold brew on nitrogen), traditional espresso drinks served hot or cold, coffee to go in cans, kombucha bottles, fresh baked goods & much more! Come see our movie memorabilia, signed autographs, read a comic book, play retro video games and of course enjoy a delicious beverage prepared by our “NUTTS” brew-istas! Part of the Village of the Valley Family of businesses across from Massanutten Resort in Elkton, Virginia. Veteran owned and operated.

NuttsAboutCoffee.us | 540-405-3077 11702 Spotswood Trail, Suite 3 Elkton, VA 22827

Bluestone Vineyard is family owned and operated, and committed to crafting small-batch wines. The beautiful new event building, “The meeting House” is available for weddings, receptions, reunions, and much more.

BluestoneVineyard.com | 540-828-0099 4828 Spring Creek Road Bridgewater, VA 22812

F2 Surrounded by mountain views in every direction, we are the perfect location to enjoy a glass of award-winning wine from any one of our patios and covered porch. Our all-season venue is ideal for hosting you and your guests for any memorable event from your wedding ceremonies and receptions to rehearsal dinners or corporate events. Brix & Columns Vineyards is conveniently located near Massanutten, Harrisonburg, and Skyline Drive. Open 7 days a week, stop by to enjoy our great wines and great views.

BrixAndColumns.com | 540-810-0566 1501 Dave Berry Road, McGaheysville, VA 22840

Crozet Trolley Company… Lift your Spirits on the Crozet Trolley!! All aboard for an unforgettable ride to the best vineyards and breweries in the Albemarle and Nelson counties. Learn about the history of the area along the way and take in the amazing scenery. We provide first-rate customer service and a touch of class to your day. Details about all the tours or charter options we offer are found on our website.

CrozetTrolley.com | 540-422-7660 Crozet, VA

Mt. Crawford Creamery is a small family owned dairy farm and creamery. Mt. Crawford Creamery offers farm fresh milk and other dairy products made on-site. Our on-farm store offers many other local products, such as eggs, coffee, and jams. Mt. Crawford Creamery is open to the public six days a week and our products can be found in many local retails.

MtCrawfordCreamery.com | 540-828-3590 795 Old Bridgewater Road, Mt. Crawford, VA 22841

Dine Wine & Stein

OCT/NOV 2019

Food

Beverage Guide

Smiley’s Ice Cream is where farm-fresh milk and cream, from Mt. Crawford Creamery, are turned into premium homemade ice cream. We pride our business on using local, fresh, and highest quality ingredients to make the best tasting, smoothest, ice cream possible. Our daily menu features 12 ice cream flavors and 4 sorbet flavors. We sell by the scoop, in bulk, as well as sundaes, milkshakes, splits, and floats. SmileysIceCream.com | 540-271-2805 797 Old Bridgewater Road, Mt. Crawford, VA 22841

Historic hometown hospitality never tasted so good. Located on Bridgewater’s main street in the famous Bridgewater Barbee House, The Cracked Pillar offers a fantastic menu of delectable pub food including their renowned “War Hammer Ruben Sandwich”. Combined with over 20 rotating taps, live music, and lots of Virginia wine, The Cracked Pillar is sure to be your pub of choice! Monday-Wednesday: 11am-10pm; Thursday-Sunday: 11am-12am. TheCrackedPillar.com | 540-237-4563 403 North Main Street, Bridgewater VA 22812

“Wild Wolf Brewing Company,” an award-winning brewery, now has two locations. Wild Wolf Nellysford is a made from scratch restaurant featuring house smoked meats, utilizing many local ingredients, with glutenfree options. Enjoy the beautiful mountain view’s, koi pond with waterfalls, delightful biergarten under 75-yearold elms, corn-hole, climate-controlled pavilion and big screen TVs. Wild Wolf CVille also features made from scratch food with many GF options, as well as 12 taps, southern inspired cuisine, unique exclusive beers from the on-site nano-brewery, spacious restaurant, five 70” TVs and a dog and family friendly outdoor biergarten.

2461 Rockfish Valley Highway Nellysford, VA 22958

313 2nd Street SE Charlottesville Va. 22902

Tucked away in the countryside mountainscape of the Shenandoah Valley, White Oak Lavender Farm & The Purple WOLF Vineyard is the perfect place to relax and enjoy family fun, a romantic getaway, or just a unique experience with a little something for everyone to enjoy. We are a family owned farm, wine tasting room, and lavender gift shop offering daily tours featuring our Discovery Area and farm animal family, Wine Tastings, and more! Open seven days a week.

WhiteOakLavender.com | 540-421-6345 2644 Cross Keys Road, Harrisonburg VA 22801

Founded in the heart of the Shenandoah Valley, Greens & Grains loves using what we have around us to make our restaurant great! We source our bread, milk, eggs, and more - FRESH from local farms. Try our monthly HOUSE produced specials. Come taste the difference fresh makes at Greens & Grains Café.

GreensAndGrainsVa.com | 540-433-1702 865 Port Republic Road, Harrisonburg, VA 22801

F2 Located on the Higgs family’s former apple orchard, Barren Ridge Vineyards is now home to Augusta County’s premier winery. John and Shelby Higgs converted the 1890’s barn into a state-of-the-art winery, and offers 14 different varietals of wine, many of them award winning. Open seven days a week.

BarrenRidgeVineyardsVA.com | 540-248-3300 984 Barren Ridge Road, Fisherville, VA 22939

www.DineWineAndStein.com

Food

Beverage Guide

Aioli Mediterranean Tapas has been receiving consistently outstanding reviews since renowned European Chef, Said Rhafiri, opened the restaurant. The menu is a combination of inventive small plates, called Tapas, and an excellent selection of entrees, all artfully presented. The interior of the restaurant is tasteful and comfortable with a space in the back for private parties. Aioli is open for dinner Tuesday - Saturday. The Bella Inn, located on the second floor of Aioli offers two suites for overnight guest or extended stay. Both suites are large and fully equipped.

AioliStaunton.com | 540-885-1414 29 N. Augusta Street, Staunton, VA 24401

The area’s only venue for lakeside dining, Region’s 117 uses locally-sourced ingredients, most from within 117 miles, crafting a menu that has something for everyone. Region’s 117’s twist on American comfort food is made fresh and flavorful in an atmosphere unlike any other in the Shenandoah Valley. Region’s 117 is open Wednesday - Saturday from 11:30am to 9:00pm and Sundays from 11:00am-3:00pm.

Regions117.com | 540-699-3234 180 Bald Eagle Drive, Lake Frederick, VA 22630

Best wines, best price – without the pretentiousness. Enjoy the newest wine experience at the Wine Mill in Winchester. Free daily tastings with the best wines sourced at every price point. And one of the nicest event spaces for your next tasting, event, or private gathering. Like us on Facebook and stay up to date on latest tastings, special events, and much more!

WineMillWinchester.com | 540-450-5881 135 Featherbed Lane, Winchester, VA 22601

G1 The Murphy Beverage Company is the Northern Shenandoah Valleys original craft beer & wine store. They offer a huge selection of craft beer, Virginia products, and boutique wines. With a Sommelier & Cicerone on staff, you get both knowledge and the best selection at the lowest prices and none of the attitude! Celebrate their 22nd Anniversary Tasting in the back room at Brewbakers on Sun Nov 3rd from 1pm to 4pm and sample over 25 wines. Call for details, 540-723-9719. Visit them today and they’ll do their best to find the best wine for you! Open 7 days a week.

MurphyBeverage.com | 540-723-9719 167 N. Loudoun Street, Winchester, VA 22601

The Locke Store Nestled in the historic town of Millwood, Locke “Modern Country” Store is your onestop shop for great quality groceries, fine wine, craft beer, and seasonal deli and bakery offerings. We source from local farms and wineries whenever possible to showcase the best stock our region has to offer, as well as a carefully curated selection of wines and fine products from around the globe. With to-go options and pick-up catering, Locke Store is happy to help, whatever your needs may be! Stop by any weekend for our complimentary wine tasting and enjoy a house made lunch with the view of small-town life passing by. LockeStore.com | 540-837-1275 2049 Millwood Road, Millwood, VA 22646

Cork & Keg Tours creates a unique “daycation” for guests 21 and older in Loudoun County wine country and along the LoCo Ale Trail. Your luxurious journey in their decked-out Mercedes Sprinter is personalized from start to finish, and enhanced with full concierge services throughout the day. Tours are set within clusters and designed to maximize your time at each venue. Their knowledge about and relationships with the wineries, breweries, cideries and distilleries create exclusive experiences like no other. Find out more and book your tour today at corkandkegtours.com to Taste the Memories!

CorkandKegTours.com | 571-267-5910 call/text

Dine Wine & Stein

OCT/NOV 2019

Escape the Madness!

No stress, no pressure, just magnificent wines.

Food Magnolia Vineyards & Winery is located in Amissville, Va, just off scenic Route 211 in Rappahannock County. Owned by Glenn and Tina Marchione, we are a familyrun boutique winery and vineyard, making small lots of mostly Bordeaux varietals. Quiet country peace, tranquility and great mountain views. Come relax in our cozy farmhouse tasting room or surrounding grounds. We offer our tastings paired with cheeses and chocolate. The Tasting Room is open year-round (check our website or Facebook page for current hours).

Beverage Guide

Magnolia Vineyards is located in Amissville in Rappahannock County, VA and nicknamed “Winery 251”, we are a real Mom & Pop Vineyard and Winery, our cozy, classic farmhouse style tasting room is open to the public for tastings Saturdays & Sundays from 11:30 - 5:30.

MagnoliaVineyards.com | 703-785-8190 200 Viewtown Road, Amissville, VA

200 Viewtown Rd., Amissville,VA • 703.785.8190 • magnoliavineyards.com

This restaurant’s name is no accident, given Andrea Palladio’s influence on the Jeffersonian mansion here, and the presence of his masterpieces throughout the Veneto, home to Gianni and Silvanna Zonin, founders of this vineyard estate. Northern Italian in inspiration, yet creatively indebted to the most seasonal and local resources of the earth and sea, Palladio offers the handsomest gastronomic redemption there can be of the promise only the finest food and wine can extend – recalling one, recurrently, to the beauty of this world.

BarboursvilleWine.net | 540-832-7848 17655 Winery Road, Barboursville, VA 22923

Located in Richmond’s up and coming Scott’s Addition, Virago Spirits is a craft distillery specializing in classically inspired and creatively interpreted rums, gins, brandies, and herbal liqueurs. Virago operates one of few Charentais-style alembic stills in the United States, and when combined with a time-honored, traditional production technique and slow distilling process Virago produces some of the most excellent spirits in Virginia. Our products are currently available at select ABC stores, through Special Order at VA ABC and at our distillery store. Visit our website for seasonal tasting hours. www.viragospirits.com.

ViragoSpirits.com | 804-355-8746 11727 Rhoadmiller Street, Richmond, Virginia 23220

www.DineWineAndStein.com

Dine Wine & Stein

OCT/NOV 2019

IN THE NEWS:

We source the best green coffee. We roast to bring out the best qualities. We train to prepare the best coffee and espresso beverages.

SHENANDOAH JOE

Your Coffee Break

HARRISONBURG location now open! 64 South Mason

A Quick Cup of the Latest News… Charlottesville, Virginia

This Fall, be on the look-out for Waterbird Cocktails in markets across Virginia. The new 12oz canned cocktails will be produced in Charlottesville, Virginia by Waterbird Spirits. Pick up both the canned vodka-and soda and the Moscow Mule in 2019. Waterbird Spirits plans to offer tours of its facility in 2020.

945 Preston Avenue 2214 Ivy Road - Townside Shopping Center UVA Corner - behind Corner Grocery

434.295.4563 • SHENANDOAHJOE.COM

Another reason to attend events in downtown Historic Manassas—the district has received Virginia ABC permits to allow special event attendees to walk freely in the designated downtown area, cup in hand. Attendees may also purchase alcohol from district restaurants and freely walk the events with a plastic logo cup. Bronson Bierhall has opened in Arlington, Virginia. (4100 Fairfax Drive) The 300-seat restaurant includes a selection of craft beer for pints and growler fills. The menu is American-German. As a bonus, visitors can play popular yard games, while enjoying a cold pint. How about bocce-ball, corn hole and ping-pong? Introducing the Virginia Spirits Trail. In collaboration with 28 distilleries, Virginia Spirits is launching a new trail across the Commonwealth. Pick up a printed copy of your map at any of the below participating distilleries or download it from their website: www.VirginiaSpirits.org Visit 10 or more distilleries and get a free Virginia Spirits Trail t-shirt!

www.DineWineAndStein.com

Sponsors List: Aioli Mediterranean Tapas............ 28 Barboursville Vineyards.................. 3 Barren Ridge Vineyard.................. 35 Big Fish Cider................................... 23 Bluestone Vineyard........................... 2 Brix & Columns Vineyards.............. 5 The Butcher Station.......................... 7 Cracked Pillar Pub......................... 46 CrossKeys Vineyards.......................28 Effingham/Vint Hill Pearmund Cellars.............................. 5 Green and Grains Cafe................... 15 Green Leaf Grill............................... 11 Locke Store........................................31 The Perfect Pita................................33 Narmada Winery/Granite Heights Winery/Magnolia Vineyards......... 17 Massanutten Water Park................24 Mt. Crawford Creamery................. 11 Palladio Restaurant......................... 3 Region’s 117..................................... 46 Rockbridge Vineyard...................... 25 Sarek Autowerke............................ 44 Shenandoah Joe’s ............................ 45 Best Overall

Shenandoah Valley Wine Trail .....15

Best Food

Showalter’s Orchard/ Timber Hill Cider............................. 36

Best Value Best Service

Smiley’s Ice Cream......................... 44

Most Booked

Spice Diva......................................... 16

Best Ambiance Fit for Foodies

Taste of Virginia Food Tours........ 43

Most Healthy

Virago Spirits................................... 21

Most Romantic

Virginia Fly Fishing........................ 47

Best Special Occasion

White Oak Lavender Farm & The Purple WOLF Vineyard.......... 23

Vibrant Bar Scene

Wild Wolf Brewing Co.................. 48 Wine Mill......................................... 43 Find DW&S at over 450 of the finest wineries, breweries, cideries, distilleries and dining establishments.

For Reservations and Catering Call 540.699.3244 or Visit Regions117.com

Dine Wine & Stein

OCT/NOV 2019

Extensive Free & Paid Technique Classes • Fly Tyer’s Row Wine & Micro-Brewery Beer Tastings • Specialty Food Section Extensive Women’s and Children’s Classes Available 2 02 0 S P O N S O R S

KEEP IT FRESH — DRINK & EAT LOCAL

WILD WOLF BREWING COMPANY Happy Hour MONDAY - FRIDAY ( 3-7PM) $4 PINTS & $1 OFF APPETIZERS

Daily Lunch Special MONDAY-FRIDAY UNTIL 1PM $10 SANDWICH OF THE DAY W/FRIES & ICED TEA BOTH LOCATIONS OFFER: AWARD WINNING BEER & MADE FROM SCRATCH FOOD $5 PINTS BIG SCREEN TV’S DOG FRIENDLY BIERGARTEN

2461 Rockfish Valley Hwy. Nellysford, Va. 434-361-0088

WILDWOLFBEER.COM

313 2nd St. SE Charlottesville, Va. 434-284-5220