VIVIFY Bar & Lounge A VIBRANT MEETING PLACE

BY M.L.POWERS

sauces that Vivify incorporates to spruce up the sandwiches are all homemade including the ketchup

It is a tribute to our local community that many of our favorite eateries were able to come back to life and flourish after the "shutdown," Vivify being one of them. Located on the main drag of William Street in a concentrated area of surviving restaurants, Vivify is a laid back burger joint with a classy bar area downstairs and a rooftop bar that allows for a great view of Fredericksburg

Most Americans love a hamburger. In fact, it can be debated that burgers are our national food along with a few other goodies, such as french fries and pizza which we kind of adopted from France and Italy. It's hard to have a burger without french fries and Vivify prepares some top of the line burgers and fries! What makes them a cut above? Well, firstly they use organic dry aged beef from Seven Hills Farm in Virginia. Secondly, the cows are grass fed which lends to a more tender beef. Lastly, the

One fun thing about Vivify is their business story. Blake and Aby Bethem owned Bistro Bethem, a fine dining spot on William Street when they decided to venture into a second eatery in a building across the street. Anyone who knows the restaurant business knows that running two shops is not a walk in the park. Blake and Aby are hardworking people, but even they found it overwhelming running both establishments and raising a family. In the end, they decided to opt for just the burger bar. They have three sons, the nickname. Parker Bethem is now skilled in all aspects of the kitchen from the dish room to the grill, and technically could take over for Chef Blake at any time. Chef Blake, though is a trained chef who graduated from Johnson and Wales Culinary School in Virginia Beach after a tour in the Marines. One can imagine the cooking chops you would learn, in addition to the discipline aspect that comes with working with a Marine. older two have already spent time in the kitchen at the "Viv" which is the local

The menu at the "Viv" offers a variety of burgers, sandwiches, hand-ccut fries, and a vegetarian option or two. Many diners love the WEDNESDAY $4 All American special, as well as the $10 lunch boxes offered Wednesday through Friday. One of my favorites is the Parker Chicken Sandwich, a hand breaded fried breast served with banana peppers, pickle and ranch. Their steak sub is another delicious favorite. The fries can come with an array of scrumptious toppings including kimchee and cheese sauce. They also serve Poutine an interesting variation on fries originally a Canadian dish served with gravy and cheese curds, but at Vivify served with gravy and cheddar cheese. Their homemade desserts, such as the coconut cake are amazing. Occasionally, they offer a chocolate cake that reminds me of my grandmother so much it makes my mouth water.

It is finally spring... It is time to shed all the layers, clean off the patio furniture, and stock up on fresh and zippy wines to wake us up from our winter hibernation!

Are you a seasonal wine drinker? Do your wine choices change depending on the time of year, or weather outside? Or are you on the #RoséAllDay any day train? The change in your wine itinerary may happen without notice of the season, but if you stop and think about it (over a glass of wine of course), your choices may change with the temps. Not only do the temps change with the season, but our temperament and mindset might dictate what our desires are, as well. In the winter, with the chill in the air and less sunlight, our mood may be more subdued, drawing you to "comfort" winesfuller, deeper, and warming. In the spring, it's all about springing forward, a new start and brighter, literally, days, drawing you to bright, crisp, fruity wines that are cheery.

Seasonal wine drinking is not only driven by pairing wines with the temps, but also by the activities and foods that are prevalent at the time. Spring calls us outdoors. Instead of the big bold wines, you may wish lighter, less sugary, and cleaner wines.

Pairing wines with spring activities and food offers a lot of bright choices, and some you may not have considered Some unique wines to try:

Pair a 2019 Vento di Mare from Sicily, Italy, made with Nerello Mascalese, with what you are putting on the grill. It will pair great with everything from burgers or steaks to vegetables. Nerello Mascalese has some earthiness to it, but not the weight, and still has some "freshness" to it.

Bubbles are always the answer, especially to cheer in spring! Sparkling wine from the Burgundy region, like NV Maison Albert Bichot Crémant de Bourgogne Brut Réserve, would be great with salads or a good book.

Viognier, with its floral aromas, would be great with some mild cheeses while sitting around the patio.

A white Bordeaux like 2021 Chateau La Mothe du Barry Cuvée French Kiss , containing primarily Sauvignon Blanc, offers gooseberry, peach, herbal aromatics, and is a great pairing for quiche or a picnics.

by Rita Allan

Pinot Gris may not be new to you; however, try 2019 Michel Fonne Pinot Gris from the Alsace region. It offers pear, citrus, white flowers and smokey notes. It is a very versatile sipper, and goes very well with an herbed, citrus-marinated chicken, or just being enjoyed on the terrace.

A great pairing with a spring sunset would be an "amber" or "orange wine." No, not a wine made of oranges, rather a wine that, due to the process, takes on an amber or orange hue just like that of a glorious sunset. It is a white wine, processed like a red, so there are tannins, and it usually has the weight of a red wine, so makes for a great transition from weighty winter wines.

Of course, the first on everyone's mind for spring is rosé. Rosés are usually released in the spring, when they are at their best. The southeast France region of Provence is the standard, with its many smaller subregions, like Bandol, are the standard in light bodied rosé. 2021 Bernard Magrez Bleu de Mer from Pay d'Oc, France, which is made in the Provence style. This fuller-bodied French style rosé hails from Tavel, where the 2021 Domaine Corn-LLoup will catch your attention. Rosé is so versatile, from appetizers, to fried foods, to fish; however, a great pairing for spring is beet and arugula salad with goat cheese!

Whether you consider yourself a "seasonal drinker" or not makes no difference. Your choices may be driven simply by mood or the time of day. Either way, drink what you like when you like it! We hope the list above sparks your interest to seek out something maybe new to you, to celebrate the coming of spring. Try some of the suggested choices and/or pairings and let us know what you discover!

City Vino is located at 810 Caroline St. You can find owner Rita Allan on-site to provide answers to all your wine questions.