Virginia Wine Lover Magazine Summer/Fall 2015

A wine for all seasons

From summer heat to autumnal eats

More to love!

We explore Virginia’s exciting beer and spirits scene starting with this issue

Dining at dusk

Virginia Festivals & Events

An elegant evening soiree

Your guide to what’s going on

Summer/Fall 2015

Uncorked! ct ‘eats o n fe k

Q he

trail • P or

bbq!

eQ th

trail • Po r

our Annual Virginia Winelover Magazine Wine Classic Awards

ct ‘eats on fe t k-

Chad Martin from Circa 1918 in Newport News

Plus Frank Morgan talks

cider and shares two of his favorites

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Scan this QR Code for our Free Mobile Guide To Virginia Wineries

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A vote for your favorite winery gives you a chance to win!

Best Of Readers’Choice

AWARDS 2015AwardWinner

The time has come to vote for your favorite wineries, cideries, breweries and more in our 2015 Virginia Wine Lover Best Of contest! The “Best Of Readers’ Choice Awards” are a great way to show support for the great folks who make the Virginia wine and travel industry possible. Results unveiled in the VWL 2016 spring/summer issue.

A vote cast enters you into a monthly drawing for a pair of tickets to the 2016 Coastal Virginia Wine Fest, Jan 16–17.

VirginiaWineLoverMag.com/Best-Of-Voting

A Little Above the Others....

On top of Blue Mountain

Mon.-Fri. 11 AM to 5 PM | Sat. & Sun. 11 AM to 6 PM

3310 Freezeland Road • Linden, Virginia 22642 540-636-6777 • www.foxmeadowwinery.com

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contents

SUMMER/FALL 2015

Contents

51

Departments 9 Editor’s Note

POPPING THE CORK

10 Cuvee – VWL mixes it up with top Virginia tastemakers

12 Cork Report – A full pour of wine-related news

16 B loggers Imbibe – Cyber sips and tips from the blogosphere

CHEERS: MORE VIRGINIA IMBIBES WELCOME 50 Welcome to Cheers: More Virginia Imbibes, a new succinct department that focuses on the state’s wonderful craft beers and spirits. We’re still focused on wine, but now include just a little more.

INTRODUCTION 50 Of beer and bourbon: VWL expands coverage to include other popular imbibes

THE PUB 51 Getting saucy: Boozy beer-b-q sauce adds a little somethin’ somethin’ to dishes

FIVE TO TRY 52 Frosty mug: Favorite beers from Virginia Hopheads

SHAKE, RATTLE & ROLL 53 Let us entertain you: Party time is easy time with big batch drinks 4

summer/fall/2015 | Virginia Wine Lover

COMING RIGHT UP

24 Dining at dusk: Evening

entertainment is easy with simple eats, simple drinks

A FORK And THE ROAD

27 Heat, smoke and time: All three are

good reasons to take a trip along the barbecue trail

30 To market, to market: Three top Virginia farmers markets to eat and explore

GRAPEVINE

42 Winery map 44 Winery list 46 Wine events

Photo BY Aboud Dweck

27

DYNAMIC. DIVERSE. AND DELICIOUS.

Discover delectable dining, festivals and fun in Norfolk. This vibrant coastal city has a hip pub and restaurant scene including local craft breweries and Virginia’s first-ever urban winery and tasting room. Experience the city’s culinary highlights on a guided food tour. Taste everything from coastal cuisine caught fresh from the Chesapeake Bay to decadent desserts.

Get a taste of our local flavor at visitnorfolktoday.com.

1-800-368-3097

PUB NOTE

C H AT E A U MORRISETTE

SUMMER/FALL 2015

!

W ine ry • R e s ta u r a n t

Rustic Elegance on the Blue Ridge Parkway in F l o y d C o u n t y.

The winery is open daily.

THEDOGS.COM (540) 593-2865

35 Feature Nothing but the best

We raise a glass to the VWL Wine Classic award winners

By Patrick Evans-Hylton

4.625 X 4.687

We know you’ll love discovering our critics’ Virginia wine picks.

But don’t forget that the time to vote for your own favorite is NOW. Visit www.VirginiaWineLover. com to giver your opinion on the commonwealth’s best vino in our annual readers’ choice awards.

The results will appear in our Spring/Summer issue!

2015

For Advertising & Distribution Information 757-422-8979 ext.156 or tracy@vgnet.com

The annual subscription rate is $9.95. For subscription orders and changes of address, call (757) 422-8979.

POSTMASTER: Please send address changes to Virginia Wine Lover, 1264 Perimeter Parkway, Virginia Beach, VA 23454.

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summer/fall/2015 | Virginia Wine Lover

VOLUME 8

Issue 2

www.VirginiaWineLoverMag.com 1264 Perimeter Parkway, Virginia Beach, Virginia 23454 757-422-8979

Publisher Randy Thompson Editor-in-Chief Melissa M. Stewart Executive Editor and Culinary Events Manager Patrick Evans-Hylton Associate Editor, Web, Angela Blue Contributing Editor, Frank Morgan Contributing Writers Patti Hinson, George Culver, Warren Richard Vice President of Production Holly Watters Creative Director David Uhrin Associate Art Director Matt Haddaway Client Relations Manager Kristen Kornacki

Orange.

The finest wines come in reds, whites and

Lead Designer Don Spencer Contributing Designers Chris Meligonis, Matt Haddaway Paul Cenzon Photo Editor Jim Pile Web Design and Development Web Creative Director Chris Murphy Senior Web Developer Brandon Litchfield Web Developer Caleb Whitehead SEO Analyst Michael Saks Web Marketing & Promotions Manager Kearsten Waldon Online Content Manager Casey Miller Director of Photography Jim Pile Contributing Photographers Patrick Evans-Hylton, Frank Morgan, Paul Armstrong, George Culver Photo Editor Jim Pile Vice President of Sales & Distribution Paul Brannock Account Executives Christie Berry, Kallen Carlson, Lori Conti, Elizabeth Cummings, Eileen Dalby, Kim Lyda, Kathy Talmage, Brenda Whitlow, Samuel Wilson Sales Coordinator Tracy Thompson

Sample wines at James Madison’s Montpelier TASTE OF FREEDOM Saturday, September 19, 2015 11 am – 7 pm Held in conjunction with Constitution Day, the Taste of Freedom wine festival is fun for the whole family. Taste local wines, beer and ciders along with food vendors, arts & crafts, live music, children’s entertainment and rides!

It’s a very good year for a Virginia winery tour.

Circulation Manager George Carter Special Events & Style Coordinator Pamela Hopkins Event Marketing Specialist Natalie Giles Virginia Wine Lover is published by www.VGnet.com VistaGraphics Staff Production Manager Robin Cather Accounts Receivable Margaret Hawkins Controller Anita Burns Office Manager Tracy Thompson Reproduction or use of editorial or graphic content without permission is prohibited. Opinions in the magazine are those of the authors and do not necessarily represent management views.

Contributing photography supplied by Thinkstock.com

memberships:

VIRGINIA WINERIES ASSOCIATION For advertising & distribution information please contact Tracy Thompson at (757) 422-8979 ext. 156 or tracy@vgnet.com

C eleb r a t i n g The Goo d L i f e

DMV #664

Enjoy the state’s spectacular scenery, world-renowned wines, and the company of friends with a James Limousine Wine Tour.

We provide complete wine tour planning service for parties of any size in Richmond, Charlottesville, Williamsburg, and Newport News.

Sit back, relax, and raise a glass to a great Virginia wine experience.

888-522-1540

www.JamesLimousine.com www.VirginiaWineLoverMag.com

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OCTAGON 2012 WITH GOLD MEDALS OF CHICAGO’S BEVERAGE TESTING INSTITUTE, CALIFORNIA’S SOMMELIERS CHALLENGE AND CRITICS CHALLENGE WINE COMPETITIONS, AND OF THE 2015 VIRGINIA GOVERNOR’S CUP, THIS VINTAGE OF OCTAGON CAN BE TASTED IN OUR TUSCAN TASTING ROOM AND ON WEEKENDS IN LIBRARY 1821, WHERE PRIOR VINTAGES OF EQUALLY GREAT DISTINCTION CAN ALSO BE TASTED AND PURCHASED. THE WINE THAT BUILT THIS AGING CELLAR CONTINUES ITS TRADITION OF REWARDING PATIENT CELLARING AT HOME, FOR THE RAREST CELEBRATIONS AND REWARDING REVELATIONS IN VIRGINIA RED WINE.

Come Gather At Our Table.

Cocktail Bites: Learn and taste small plates and party tips.

Sat. Oct. 24 | 11 AM–1 PM | $ 49 | Kilmarnock

Fresh Pasta! Is so much better than boxed. A variety of pasta preparations and tasty sauces.

Th. Nov. 12 | 5 PM–7 PM | $49 | Kilmarnock ServSafe®: is an industry recognized program for food service workers. Learn about food safety, personal hygiene, cross contamination, allergens and much more.

Sat. Oct. 3 | 8 AM–4 PM | $220 | Warsaw | Sat. Nov. 7 8 AM–4 PM | Kilmarnock

ENOLOGY-the study of wine and wine making Influencing The Flavor Of Wine: No doubt you have tasted wines that have a flavor of chocolate or vanilla or other fruits like cherries or apples. You have probably also found that not all people will “taste” or “smell” a wine in the same way. Learn how the taste and aroma of wine can be rnanipulated and appreciated. Must be 21 or older to register for the class. Instructor: Hollingsworth Sat. Oct. 10 | 12 PM -4PM | KL | $59

Culinary Classes

Wines For The Holidays: You want to make the right decision when selecting wines for your holiday events. All wine purchased has a label on the bottle. The winery producing/distributing wine is required to provide the consumer with specific information about that wine. The country of origin has certain requirements as does the country where the wine is being sold. Must be 21 or older to register for the class. Instructor: Hollingsworth Sat. Dec. 12 | 12 PM -4 | PM | KL | $59

Sushi: Come watch Chef Merroli prepare sticky rice and learn proper

rolling techniques.

Th. Sept. 10 | 5–7 PM | $49 | Kilmarnock Healthy Cooking: Using different spices to enhance flavor and introducing grains to your menus.

Sat. Sept. 19 | 11 AM–1 PM | $49 | Kilmarnock Asian Cooking: Stir Frying, deep frying, steaming and proper knife techniques.

Th. Sept. 24 | 5 PM–7 PM | $49 | Kilmarnock Not Your Grandma’s Pressure Cooker: Cut cooking time in half while making delicious meals.

Th. Oct. 15 | 5 PM–7 PM | $49 | Kilmarnock 8

summer/fall/2015 | Virginia Wine Lover

Workforce Development For more information or to enroll, contact RCC Office of Workforce Development at 804-758-6750 or 804-333-6828 http://rappahannock.augusoft.net

POPPING the CORK VWL MIXES IT UP WITH THREE TOP VIRGINIA TASTEMAKERS VIRGINIA MOUNTAIN VINEYARDS

EYA RDS

David S. Gibbs is winemaker and owner at Virginia Mountain Vineyards, where he has been since 2005. He has been a professional winemaker since 1996.

IA MOUNTAIN VIN

“My interest in wine making started back in 1970, while studying chemistry. After planting the vineyard, I started making small batches in earnest from my first harvest in 2001.”

“Experimentation and perfecting the winemaking process has brought me to my current level of recognition. I feel that my compassion for the art of winemaking shows in my creations,” he says.

COURTESY VIRGIN

The winery is open Mid-March through mid-December, Wednesday–Sunday, 12–6 p.m.; off season and off days by appointment

VIRGINIA MOUNTAIN VINEYARDS, 4204 Old Fincastle Rd., Fincastle 540-473-2979 • www.VMVines.com

BLUE BEE CIDER Courtney Mailey is cidermaker and owner of Blue Bee Cider, where she has been for three years since it opened in 2012.

She’s been making cider for four years after receiving Cornell University’s cider certificate program and an apprenticeship with Albemarle Ciderworks in North Garden.

Courtney an

d her dad

PHOTO BY MI

BLUE BEE CIDER, 212 West Sixth St., Richmond 804-231-0280 • www.BlueBeeCider.com

KE LEE

The cidery is open Monday–Wednesday from 11 a.m. to 5 p.m. and Thursday–Sunday from noon to 7 p.m. Tours are Friday–Sunday at 1:30, 3:30, and 5:30 p.m.

BOLD ROCK HARD CIDER Brian Shanks is cider master and founding partner of Bold Rock Hard Cider.

COURTESY OF BO

LD ROCK CIDER

“I have been making hard cider for 26 years beginning in New Zealand in 1989 and then the United Kingdom, China and now the U.S.”

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SUMMER/FALL/2015 | Virginia Wine Lover

“My partner John Washburn and I started researching the establishment of Bold Rock in 2010—our first barn was built in 2011, and we opened our doors in June 2012.”

The cidery is open for sales, tours and tastings seven days a week from 11 a.m. to 6 p.m.

BOLD ROCK HARD CIDER, 1020 Rockfish Valley Hwy., Nellysford 434-361-1030 • www.BoldRock.com

Cuvee

POPPING THE CORK

Cuvee

In each

we talk to three winemakers or cidermakers to find out

more about their winery/cidery, their winemaking/cidermaking philosophy, and to get some useful tips on the enjoyment of their juice.

THE WINERY

Overview: Nestled between the Allegheny and Blue Ridge Mountains, Virginia Mountain Vineyards and Winery was established in 1998 with the planting of two grape varieties. “Today we grow Chardonnay, Cabernet Franc, Merlot, Traminette, and Petit Verdot. To produce our fine, premium estate wines, we personally grow and hand-tend the grapes,” says Gibbs.

Highlighted events: • Aug. 9–Yoga and Wine semiannual event • Sept. 5–Corkscrew Racers Twisted Vines 5K • Oct 16–Wine, Moon and Stars concert • Dec. 13–Holiday Open House THE CIDERY

Overview: “Blue Bee Cider is located in downtown Richmond’s Old Manchester district along the James River. The name is derived from Virginia’s native bee, osmia lignaria, or the blue orchard bee, a solitary and wild bee that emerges when apple blossoms are in bloom.” —CM Offerings: • Tasting room, • Tours • Small private events • Cidermaking workshops • Pet and child friendly • Tailgating • Wheelchair accessible

THE CIDERY

Overview: “We are a large craft cidery set in a picturesque part of the Rockfish Valley not far out of Charlottesville.”

“We built a large timber-framed barn that houses a modern cidery and tasting room with large glass panels that mean visitors can actually watch cider being made and bottled whilst they are sampling and enjoying the amazing rural scenery.” —BS Highlighted events/ features: “[We offer a] regular program of live music and special featured bands.” —BS

Offerings: “VMV has a full tasting room and gift shop. A new heated/ air conditioned tented events center can accommodate 250 guests with spectacular views of the Blue Ridge Mountains, and a separate covered patio and picnic area. Friendly, leashed pets are always welcome.” —DSG Recommendations: Trinity–A Bordeaux-style blend with distinct characteristics.

This blend is achieved by using our best estate harvest culminating in a smooth, flavorful finish.

Petit Verdot–This single-varietal wine with a deep violet color provides an intense, full-bodied experience. A great choice for tannin lovers!

Ciders: Charred Ordinary–a dry, old-fashioned cider that pairs well with salty ham and traditional Virginia fare.

Aragon 1904–a blend of modern and heirloom apples creates a light, crisp, off-dry cider Hopsap Shandy–infused with hops, this is a traditional cider with a modern twist.

Chardonnay Reserve–Aged in Allier French oak, this 100 percent Chardonnay is exquisite in its complex flavors and smooth, fruity finish Acacia Gold–A unique signature blend, this semi-sweet, fruity wine is one of our most enjoyable white table wines.

Slightly sweet up front, with a slight dry finish Holiday Spice–A very popular special sweet wine combined with a mixture of select spices, this blend has a cornucopia of flavor to excite your palate.

—DGS VMV produces 13 wines: single varietals, red and white blends, from completely dry to a Strawberry Frost desert wine.

Rocky Ridge Reserve–a seasonal blend of small cider lots, aged in fruit brandy barrels.

Firecracker–A limited-edition dessert cider made with ginger-infused eau de vie.

Harvest Ration–a premier dessert cider, seasonally made from bittersweet apples.

Mill Race Bramble–a seasonal cider infused with raspberries and blackberries.

Fanfare–a rose’ cider blend infused with wild mulberries.

Offerings: • Tasting room • Taproom • Fire pit • Tours • Large viewing gallery of the bottling line and cidery • Light snacks and light meals • Extensive picnic areas on the banks of the Rockfish river.

• Pet friendly Recommendations: Virginia Apple–green granny smith apple—light, crisp and refreshing Virginia Draft–robust, smooth, mellow Bold Rock pear–a superb blend of pears and apples. The natural softness of pears blended with the crisp acidity of green apples

THE WINEMAKER

Philosophy: “Creating good wine is both a science and an art. I believe the best wines come from good grapes. We work diligently to maintain the highest vineyard quality and standards. Our wines are all hand-crafted at our mountain estate. Come see for yourself and you will taste the difference.” —DSG

A Word of Wisdom: “Wine is such a personal experience, as we all have different tastes and likes. When you go to a new winery, try them all. You can go to 12 different wineries and get 12 different Chardonnays—you may

THE CIDERMAKER

Philosophy: “At Blue Bee Cider, we aim to create balanced ciders true to their Virginia roots from a culinary perspective and true to the fruit from a cidermaking one.

Each apple variety ferments differently, creating its own flavors which vary year to year depending on weather conditions. Blue Bee Ciders are never chapitalized (it’s so sunny in the South, who needs to add sugar?) and never watered down. We use raw juice and ferment it straight off the press.” —BBC website

A Word of Wisdom: According to the folks at CiderWeekVA.com (held Nov.

Bold Rock IPA (India Pressed Apple)–Dry hopped cider—absolutely refreshing. Crisp cider with a West Coast citrus hop aroma and finish.

Crimson Ridge–a premium champagne-style cider

THE CIDERMAKER

eventually find the one you like. Wine is food, and once opened, the bottle should be finished, so invite a friend to share with.” —DSG Highlighted Awards: • 2015 Finger Lakes Competition • 2010, 2014 Governor’s Cup Competition • 2010 Wines of the South —Patrick Evans-Hylton

13–22 this year), here are some tips for pairing cider and food: • Pair dry and robust cider with meat dishes • Fruity cider goes well with spicy dishes, like Thai or barbecue with vinegar-based sauces • Crisp ciders go great with rich, buttery dishes • Pair dessert ciders with fruity desserts and intensely-flavored cheeses —Frank Morgan with Patrick Evans-Hylton

Philosophy: “We are blessed to be surrounded by many large apple orchards that produce some of the best apples in the world. As a cider maker my goal is to use these to craft modern popular-style ciders that people enjoy.” —BS

• Indy Wine awards 2014 • New Zealand International Fruit Wine and Cider awards 2013, 2014 VWL —Patrick Evans-Hylton

Highlighted Awards: Silver and gold medals at– • Governor’s Cup 2013, 2014 • East meets West 2014 • Women’s Wine Awards 2014, 2015

www.VirginiaWineLoverMag.com

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PHOTOS BY FRANK MORGAN

CORK REPORT

Field Report: Taste of Place LEARNING HOW TO WINE AND BRINE IN VIRGINIA

Terroir. Sense of place.

Difficult to precisely define.

I

n the Oxford Companion to Wine, noted wine critic Jancis Robinson explains: “the major components of terroir are soil (as the word suggests) and local topography, together with their interactions with each other and with macroclimate to determine mesoclimate and vine microclimate. The holistic combination of all these is held to give each site its own unique terroir, which is reflected in its wines more or less consistently from year to year, to some degree regardless of variations in methods of viticulture and winemaking. Thus every small plot, and in generic terms every larger area, and ultimately region, may have distinctive wine-style characteristics which cannot be precisely replicated elsewhere.”

The expression of place is not limited to fermented grape juice. Cheese, chocolate, mushrooms, and bivalves, express distinctive flavor characteristics of their place.

Oysters, in particular, can express unique flavor characteristics of their marine surroundings—salinity of the water, rainfall, types of algae and marshes.

The marine equivalent of terroir is called merroir. I recently spent a weekend exploring Virginia merroir and terroir on the Eastern Shore with the farmers and waterman at the intersection of local aquaculture and viticulture.

The weekend was organized and sponsored by the Virginia Tourism Corporation, along with Chatham Vineyards and Shooting Point Oyster Co., to help raise awareness of local aquaculture and 12

SUMMER/FALL/2015 | Virginia Wine Lover

By Frank Morgan

viticulture (and the newly established Virginia Oyster Trail).

The merroir portion of the wine and brine weekend started early on a cold, blustery morning at the Shooting Point Oyster Co. sorting and storage facility in Franktown, located on the western side of Virginia’s Eastern Shore, overlooking the Nassawadox Creek.

“More than any other food, oysters taste like where they’re from,” said Tom Gallivan, co-owner of Shooting Point, holding up a Nassawadox Salt oyster shell. “These [Nassawadox Salts oysters] are an expression of Nassawadox Creek—the salinity of the water in the creek, tidal flows, and even the types of algae and marsh.”

Gallivan—who started Shooting Point more than a decade ago with his wife, Ann Arseniu Gallivan—was explaining the lifecycle of oyster cultivation and history of Virginia aquaculture to our group of writers and restaurant professionals.

Today the Gallivans cultivate two heirloom oyster varieties— Nassawadox Salts from the Nassawadox Creek in the lower part of the Chesapeake Bay and Shooting Point Salts from Hog Island Bay on the seaside—both expressive of their respective surroundings (the Gallivans also produce a petit oyster called Avery’s Pearls, exclusively available at Ryleigh’s Oyster in Baltimore).

Following the introduction to oyster cultivation, Gallivan led our group on a short walk to the Bayford Oyster House, situated on the edge of the Nassawadox Creek, to meet the proprietor and lifelong waterman H.M. Arnold for a tour of the historic shucking house.

A two-story wood structure built in 1902, now painted blue with a gray tin roof, the Bayford Oyster House is one of the oldest shucking houses still standing in the U.S. At the height of demand

STANDING ON THE DECK OF AN OYSTER BOAT, GENTLY ROCKING SIDE-TO-SIDE ON THE WATER, A CHILLY BREEZE SWIRLING AROMAS OF SALT AND MARSH, SLURPING SLIGHTLY BRINY, SWEET AND MINERALLY NASSAWADOX SALTS FRESH FROM THE COLD WATER BELOW, BRINGS CLARITY TO THE MEANING OF MERROIR. VWL

PHOTOS BY FRANK MORGAN

a few decades ago, shuckers at Bayford produced up to 200 gallons of local oysters a day.

The days of commercial oyster shucking at the Bayford Oyster House are long gone.

Today, the facility is used for soft-shell crab processing during the season and storage other times of the year.

To experience merroir, our group boarded two flat-bottom boats piloted by Gallivan and Arnold and headed west on Nassawadox Creek towards the mouth of the Bay. A few intensely cold minutes after leaving the dock at the Bayford Oyster House (my fair-weather cheeks red and numb from the headwind) we arrived at the Shooting Point oyster grounds, where the salty waters of the Atlantic mix with the marshy waters of the Nassawadox and Church Creek.

Gallivan anchored the boat, attached a cable to an oyster cage just below the surface of the water, fired up the winch and raised a card-table-sized oyster cage filled with brownish-gray Nassawadox Salts oysters onto the deck.

Standing on the deck of an oyster boat, gently rocking side-to-side on the water, a chilly breeze swirling aromas of salt and marsh, slurping slightly briny, sweet and minerally Nassawadox Salts fresh from the cold water below, brings clarity to the meaning of merroir.

Our time on the Nassawadox was delicious and short. A wine and brine tasting followed by lunch was waiting at Chatham Vineyards, a short boat ride up Church Creek. Winemaker Jon Wehner welcomed us as our boats pulled up to the pier at the edge of the historic Chatham property, which was patented in 1640 under English law.

A short walk from the pier sits the

historic centerpiece of the Chatham property—a Federal-period brick home built in 1818 that Wehner’s parents have occupied since purchasing the land in 1979.

Wehner, a second-generation grape grower, and his wife, Mils, planted the first vines—a five-acre block—on the property in 1999 and opened the Chatham winery and tasting room in 2005. Today, the Wehner’s cultivate 20acres of vinifera varieties— Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, and Chardonnay—in the sandy loam soils at Chatham.

The Chatham winery crushpad served

Get a “Taste” of the Mountains anytime in Madison. Visit our award winning wineries, restaurants and lodging!

540-948-4455 www.madison-va.com

CONTINUED ON PAGE 22

www.VirginiaWineLoverMag.com

13

CORK REPORT PHOTO PROVIDED BY EARLY MOUNTAIN VINEYARDS

Ben Jordan

PHOTO BY JACK LOONEY

Jake Busching

Winemakers on the move

W

hile winemaker changes are ideally in the winter months, the first two weeks of summer have been busy for several Charlottesville area wineries that announced winemaker transitions.

Noted Virginia winemaker Jake Busching will be leaving Grace Estate Winery to become the head Winemaker and General Manager at Michael Shaps Wineworks in Charlottesville, one of the most recognized names in Virginia wine. Prior to Grace Estate, Busching served as winemaker at Pollak Vineyard and also worked at Keswick Vineyards.

Ben Jordan, currently general manager and winemaker with Michael Shaps Wineworks, recently accepted the job as winemaker at Early Mountain Vineyards in Madison.

Steve Monson, previously the winemaker at Early Mountain Vineyards, will be transitioning to the assistant winemaker role at CrossKeys Vineyards in Mt. Crawford.

—Frank Morgan

Wine Tourism Conference comes to NOVA

V

irginia wine tourism will get a boost from the tourism industry this fall when the fifth annual Wine Tourism Conference takes place in Loudoun County.

The wine tourism conference will be held at Lansdowne Resort in Leesburg, Nov. 18–20, and is expected to attract more than 200 wine and tourism professionals from around the world.

The collaborative effort of VTC, Visit Loudoun, and the Virginia Wine Marketing Office was instrumental in bringing the annual wine tourism conference to the East Coast for the first time.

“We had an excellent experience in Virginia when hosting the 2011 Wine Bloggers Conference in Charlottesville and are excited to return,” says Allan Wright of Zephyr Adventures, the organizer of the conference.

“Virginia is unique in that it is actively promoting the state for both its wine and tourism, so it is a perfect host location for the 2015 Wine Tourism Conference.”

According to a recent economic impact study, the Virginia wine industry contributes nearly $750 million to the state’s economy each year and employs 4,700 people. Contributing to the success of Virginia wine is wine tourism.

The Virginia Tourism Corporation (VTC) reports that more than 1.6 million tourists visited Virginia wineries in 2013.

For more information, visit http://winetourismconference.org/ VWL —Frank Morgan 14

SUMMER/FALL/2015 | Virginia Wine Lover

Reach Over

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BLOGGERS IMBIBE

Bloggers Imbibe

CYBER SIPS AND TIPS FROM THE BLOGOSPHERE

CIDER: EVERYTHING OLD IS NEW AGAIN

Foggy Ridge Cider — First Fruit www.foggyridgecider.com

Cider was once the daily drink in early colonial America and especially popular with presidents John Adams, George Washington and noted oenophile Thomas Jefferson.

The Industrial Revolution, along with changing tastes influenced by a growing immigrant population that preferred beer, led to a decline in hard apple cider consumption. Prohibition dealt a final blow to cider production in the U.S. Hard apple cider is making a comeback in the U.S., especially in Virginia. The commonwealth is home to 10 cider producers with several more set to open in the next year.

Two artisan Virginia ciders to seek out:

PHOTO: DIANE FLYNT

FOGGY RIDGE CIDER — FIRST FRUIT Foggy Ridge Cider is situated on the Blue Ridge plateau in southwestern Virginia, between Roanoke and Winston-Salem, N.C. Founded in the mid-1990s by Diane and Chuck Flynt, Foggy Ridge Cider is the first cider producer south of Massachusetts to plant a cider apple orchard for the purpose of producing hard apple cider commercially.

A blend of early season American heirloom apples, First Fruit is fresh and crisp with notes of tart green apple, pear, and lemon.

First Fruit pairs nicely with sharp cheddar cheese, grilled meats or enjoyed as an aperitif. $16 BLUE BEE CIDER — ARAGON 1904 Virginia’s first and only urban cidery, Blue Bee is located in an early 20th-century warehouse in Richmond’s Old Manchester district.

This cider is named after the Aragon Coffee company that occupied the warehouse dating back to 1904. Light gold color in the glass, this cr.isp, off-dry cider offers notes of tart green apple, pear and hints of mineral.

Pair Aragon 1904 with quiches, fresh summer salad or enjoy as an aperitif. $15.50 VWL

PHOTO: FRANK MORGAN

Blue Bee Cider www.BlueBeeCider.com

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SUMMER/FALL/2015 | Virginia Wine Lover

—Frank Morgan Frank Morgan is associate editor of VWL and the author of the awardwinning wine blog, www.DrinkWhatYouLike.com. Follow Morgan on Twitter at @DrinkWhatULike

The Burg Rocks!

Visit the Dining Destination of the Shenandoah Valley, named a 2014 Great American Main Street and Virginia’s first Culinary District.

www.VisitHarrisonburgVA.com | #hburgrocks

www.VirginiaWineLoverMag.com

17

CORK REPORT

Gray Ghost celebrates 21 years

—PEH

PHOTO BY PAUL ARMSTRONG

I

n 1969, Al Kellert, a chemistry major at Southern Illinois University, was invited to make a batch of homemade wine with his chemistry professor, planting the seeds for an interest that would evolve into one of Virginia’s venerable wineries.

After growing grapevines in the backyard of their suburban Washington home in 1981 and honing winemaking skills in California in 1982, Kellert and wife Cheryl knew they wanted to pursue their interests as a career.

Following a move to Amissville in the late 1980s, the Kellerts began planting vines commercially to be sold to wineries.

By 1994, their own winery, Gray Ghost Vineyards, opened.

Daughter Amy Payette, also involved in the family-run business, says the 21 years have seen tremendous growth, including adding additional acreage, constructing of an underground barrel room, and renovations to the original winery structure.

Most recently an expanded dining room opened.

Payette says that in the two decadesplus, Gray Ghost has garnered more than 2,000 awards. They are the oldest winery in Rappahannock County and one of the oldest in Virginia.

VWL raises a glass of their wonderful Adieu late harvest Vidal Blanc dessert wine in their honor.

For more information, visit www.GrayGhostVineyards.com VWL

Field Report: Gray Ghost Chardonnay

S

ome fuller-bodied wines can be enjoyed during any season, and that is why we serve the 2013 Gray Ghost Reserve Chardonnay all year round.

Full disclosure statement: we harvest chardonnay grapes at Gray Ghost Vineyards every year. Therefore, we tend to fantasize that this award-winning chardonnay excels because our own hands touched the grapes before they even made it to the bottle.

However, this special chardonnay is due to the intensive labors of Cheryl and Al Kellert; this dynamic duo tend the immaculate vineyards and then craft the wines that earn so many national and international awards.

The 2013 Reserve Chardonnay presents aromas of pear and citrus; pear and melon flavors prevail on the palate with oak nuances evident throughout the tasting experience. Vanilla notes complement the finish. Its fuller mouth feel adds a pleasant length that begs for another sip.

We enjoy the 2013 Gray Ghost Reserve Chardonnay on its own, but it plays well with creamy cheeses and fresh fruit.

However, it puts on quite a show on the dinner table when paired with grilled poultry or pork topped with a butter-based sauce and fresh herbs. Crabcakes and other seafood dishes likewise pair nicely with this chardonnay. However, I would suggest thinking ahead and storing a bottle for Thanksgiving dinner if turkey will be served with cornbread dressing. Serving a chowder for the tree trimming party? Pork roulade for New Years Eve dinner? The 2013 Gray Ghost Reserve Chardonnay will certainly please the crowd.

We regard the excellent 2013 Gray Ghost Reserve Chardonnay as a wine for all seasons. VWL —Warren Richard writes and Paul Armstrong photographs at their blog, www.VirginiaWineTime.com

18

SUMMER/FALL/2015 | Virginia Wine Lover

WINE FESTIVAL

SATURDAY, NOVEMBER 21 11 AM – 5 PM Local Food • Artisans • Live Music For more information, visit ThomasJeffersonWineFestival.com 1542 Bateman Bridge Road (GPS) | Forest, VA 434.534.8120 | PoplarForest.org

15TJP1574_Wine-Festival-Ad_7.125x4.656_VWL_r1.indd 1

7/10/15 2:24 PM

Romantic Escape Awaits An Unforgettable

A

way from the hustle and bustle of the everyday, yet close enough to enjoy the area’s tourist highlights, one will find peace and serenity while enjoying a unique food and wine experience at Wessex Hundred.*

Wedmore Place A European-Style Inn at Wessex Hundred

5810 Wessex Hundred, Williamsburg, VA 23185 | (757) 941-0310 | w w w. w e d m o r e p l a c e . c o m *Wessex Hundred, a 300 acre farm, is home to The Williamsburg Winery, Wedmore Place, Café Provençal and Gabriel Archer Tavern. www.VirginiaWineLoverMag.com

19

CORK REPORT

Where Good Nightlife Comes Naturally September 26-27 29 Virginia Wineries 85+ Juried Craft & Food Vendors Live Bands

Wine Society brings national conference to Virginia

27th Annual

Thank you to this year’s Platinum Sponsor:

For more info: 540.721.1203 • LakeWatch Plantation • Moneta, VA Get your tickets at www.VisitSmithMountainLake.com

M AKE Y OUR M USICAL D REAMS C OME T RUE From classical to jazz and more, inspired music-making is just the beginning. With a long tradition of culinary excellence paired with inspiring performances, music is the key that unlocks a world of experience.

Jumping Rocks Photography

Hot Springs, Virginia • 540.839.5018 • www.GarthNewel.org 20

SUMMER/FALL/2015 | Virginia Wine Lover

T

he American Wine Society (AWS) will host its national conference Nov. 5–7 in Tysons Corner.

The two-and-a-half day event includes wine judge certification, sparkling wine breakfasts, an awards luncheon and other experiences.

AWS is the largest consumer-based wine organization in the U.S., organized in 1967, and is geared towards folks interested in learning more about all aspects of wine.

In Virginia, there are six chapters.

For more information, visit www.AmericanWineSociety.org —PEH

...and a great time was had by all!

THANK YOU to all who came out and made our first Uncorked & Unplugged a grape smashing success!

LEFT TO RIGHT: Selina (94.9 The Point), Michael Kimball (Marketing Dir. Williamsburg Winery), Bennett Zier (VP Entercom), Melanie Williams (Entercom), David Perl (Regional Director, PromotionHollywood Records), Natalie Giles (Coastal Virginia Magazine).

Andrew McMahon.

Krystle Hanson & Tiffany Thompson.

Oh Honey.

Grace Potter.

A special thank you to all the amazing musical artists who performed and our sponsor, Aura at Quarterpath.

www.VirginiaWineLoverMag.com

21

CONTINUED FROM PAGE 13

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www.lancasterva.com 22

SUMMER/FALL/2015 | Virginia Wine Lover

The winery and tasting room is open each season from the third weekend in March through the third weekend in December, Wed-Sun, 12PM-6PM.

4204 Old Fincastle Rd, Fincastle, VA 24090

540-473-2979 | www.VMVines.com

as the setting for the day’s wine and brine tasting featuring the Wehner’s terroir star— Church Creek Steel Chardonnay—paired with local oysters.

Three vintages of Church Creek Steel Chardonnay (2011, 2012 and 2013) represented Eastern Shore terroir alongside five different expressions of Eastern Shore merroir: Henderson Brothers Church Creek oysters, Westerhouse Pinks from Westerhouse Creek, Nassawadox Salts, Shooting Point Salts, and H.M. Terry Sewansecott oysters from Hog Island Bay on the seaside.

Like oysters pulled from the waters around the Eastern Shore, Chatham’s Steel Chardonnay—made from grapes kissed by the salty Bay breeze, with roots deep in the sandy soils atop the same watershed as the Nassawadox Creek—tastes like where it’s from.

Church Creek Chardonnay paired with Eastern Shore oysters proves there is truth in the oft-used culinary cliche, ‘what grows together goes together.’

The light citrus, melon, mineral and saline flavors across all three vintages of the Steel Chardonnay complemented the range of sweet and slightly briny to meaty and salty oysters.

One pairing stood out with a transparent expression of place—the 2012 Chardonnay paired with Nassawadox Salts. When tasted together, they evoke a sense of place—the same place.

The fresh melon flavors of the 2012 Chardonnay complemented the up-front mellow sweetness of the Nassawadox Salts.

The saline flavors in both the wine and oyster were the same. The acidity of the Chardonnay enhanced, rather than cut through, the brininess and mineral flavors of the Nassawadox Salts. Both offered balance and the same steely, clean finish.

To the extent (local) gustatory equilibrium exists, this is it—Virginia’s truest food and wine pairing.

For more information about Virginia Wine and Brine, visit: www.virginiawineandbrine.com/

PHOTOS BY FRANK MORGAN

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23

EDITOR’s Note The cork pop heard across the country

E

arlier in 2015 I was in San Francisco for a food show and took some time to head to Sonoma and Napa wine country for a visit.

One thing that struck me, as I visited winery after winery in both valleys over the course of a couple of days, was how many folks knew quite a bit about Virginia wine.

I’d hear from other visitors and from folks in the tasting room alike that they had either visited the commonwealth or planned to. Many had tried our juice. Several quizzed me right out, especially once I told them I was executive editor of Virginia Wine Lover magazine.

Another thing that struck me was no one in California compared Virginia wine to theirs. There were a few comments, of course, like, your Viognier has this expression or that, while ours has this or that, and things along those lines.

But nothing that tried to rank one state over the other. Not a single person acted smug or superior. Both saw the merits in each.

And that’s just it—there are merits in each.

Wines from California, from their countless wineries located in a mind-boggling number of AVAs, are what they are. Many are great, many are good. Some don’t always pass the test, but it’s the same here.

To keep the tremendous momentum that our winemakers, winery owners, vineyard managers, the Virginia Wine Marketing Office, the Virginia Tourism Corporation, wine merchants, restaurants and down to us, the consumer, has going, we only need to look at ourselves.

Sometimes that look should be critical, other times it should be celebratory. But it should never be through a lens other than what it is.

We’re in an era now where we are achieving Jefferson’s dream. We produce some amazing vintages. That’s something to raise a glass to.

Best,

ED NOTE

STRATFORD HALL’S 9TH ANNUAL

SEPTEMBER 19 & 20, 2015

SATURDAY 11AM - 6PM & SUNDAY 11AM - 5PM

Get your discounted advanced tickets online at www.stratfordhall.org until 9/13/15.

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Event Sponsors

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Experience the simple life Come visit beautiful, rural Patrick County and enjoy the taste and flavor of the area at Stanburn and Villa Appalaccia wineries.

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Arts

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Villa Appalaccia PATRICK EVANS-HYLTON Executive Editor Patrick@VirginiaWineLoverMag.com

www.visitpatrickcounty.org www.VirginiaWineLoverMag.com

9

Dining at Dusk

EVENING ENTERTAINMENT IS EASY WITH SIMPLE EATS, SIMPLE DRINKS

By Patrick Evans-Hylton

24

SUMMER/FALL/2015 | Virginia Wine Lover

COMING RIGHT UP

I

t’s a transitional time of year, as summer melts into autumn, days cool and humidity drops.

Now, and through the next few months, is the time to reclaim outdoor living.

Now is the perfect for entertaining.

As the sun sinks slowly on the horizon, the air cools, and the milky twilight comes on, it’s a great time to have guests over on the porch. But this is summer, so things need to be taken leisurely.

And, because our food items can be done a day or two ahead of time, it gives you time to relax, enjoy your family and friends, mix up a wine cocktail or two, and count the fireflies as they dot the lavender sky.

CHEESE STRAWS PHOTO: PATRICK EVANS-HYLTON

Every southern cook’s “receipt book” (a compilation of recipes from a bygone era) has a recipe for cheese straws that has been handed down from generation to generation. Although recipes vary a bit—some add pecans, others sprinkle the straws with paprika—the premise of the pastry is always the same.

This heady mix of sharp cheese, butter and fiery spices is a classic that is served graciously at teas, luncheons and cocktail hours in homes across the South. Cheese straws are quick and easy to make and often given as gifts, especially around the holidays.

Ingredients 8 ounces sharp cheddar cheese, shredded (2 cups) 6 tablespoons butter, softened 1 cup all-purpose flour, plus more for dusting 1⁄2 teaspoon salt 1⁄4 teaspoon cayenne pepper 1⁄8 teaspoon dry mustard 1⁄8 teaspoon garlic powder 11⁄2 tablespoons whole milk

Method Combine the cheese, butter, flour, salt, cayenne pepper, dry mustard, and garlic powder in the bowl of a food processor fitted with the steel blade attachment.

Pulse a few seconds at a time until the dough resembles coarse crumbs. Add the milk and process until the dough forms a ball, about 10 seconds.

The dough should be firm and smooth but not wet; if it is too crumbly, add a little more milk.

Refrigerate the dough for 30 minutes. Meanwhile, preheat the oven to 350°F. Roll the dough out into a 1⁄8-inch-thick rectangle on a lightly floured surface with a lightly floured rolling pin. Cut the dough lengthwise into 1⁄2- to 3⁄4-inch-wide strips with a lightly floured pizza cutter. Cut the strips into 2- to 4-inch-long pieces.

Carefully transfer the dough onto ungreased baking sheets, placing the strips about 1⁄4 inch apart; if a strip breaks, press the dough back together.

Bake in the center of the oven for 12 to 15 minutes, or until they just begin to turn golden. Set the baking sheets on a rack and allow the straws to cool completely before serving. Repeat with remaining dough.

Note: Adding 1⁄4 teaspoon dried thyme to the recipe adds an herbaceous flavor profile. The straws will keep in an airtight container for several days or wrap well and freeze for up to 3 months. Thaw for 30 minutes before serving.

Yields 1–3 dozen, depending on cut CONTINUED ON PAGE 26

www.VirginiaWineLoverMag.com

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COMING RIGHT UP

CONTINUED FROM PAGE 25

DEVILED HAM SPREAD Like so many traditional southern foods, deviled ham probably started as a way of using every last bit of food, with ham scraps and other ingredients that were finely chopped into a savory spread. This tasty treat makes delicious tea sandwiches to serve at luncheons or cocktail parties.

You can also combine the spread with egg yolks and a little more mayonnaise for a deviled egg filling, stuff it in stalks of celery for a relish tray, or spoon it atop crackers or toast points for easy canapés—the possibilities are endless!

Ingredients 1 pound smoked ham, coarsely chopped 1⁄2 cup chopped sweet onion, such as Vidalia 1⁄2 cup mayonnaise 1⁄4 cup spicy brown mustard 1⁄4 cup chopped bread and butter pickles 2 tablespoons hot sauce 1 teaspoon dry mustard 1 teaspoon paprika 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper

Method Combine the ham, onion, mayonnaise, mustard, relish, hot sauce, mustard, paprika, salt, and black pepper in the bowl of a food processor fitted with the steel blade attachment and blend until smooth. Transfer the spread to a medium bowl, cover, and refrigerate at least 2 hours. Leftover spread can be stored in the refrigerator, covered, for 3 to 5 days.

Yields about 2-1/2 cups

FIVE FABULOUS QUICK WINE COCKTAILS Berry Good Berry Sparkler Add a splash of Chambord liqueur to a champagne flute, toss in a fresh blackberry or two, and fill with a sparkling wine.

Just Peachy Add a few ice cubes, a shot of peach schnapps and a shot of white rum to a large wine glass, drop in slice of peach and a slice of orange and fill with Pinot Grigio.

Wine Spritzer Add a few ice cubes to a wine glass and pour in about four ounces of white wine; for summer we like Sauvignon Blanc. Fill glass with sparkling water.

You’ll Like It A Mer-Lot Add a few ice cubes, a shot of Grand Marnier and a shot of vodka to a large wine glass, drop in a slice of orange, a blackberry or two and a maraschino cherry (we prefer Luxardo) and fill with Merlot.

Italian Kiss In a tall glass add a few ice cubes and pour in about four ounces of Italian red wine like Sangiovese, Barbera or Nebbiolo. Toss in a lemon wedge and a lime wedge and fill with lemon-lime soda.

PHOTO: EDWIN REMSBERG

HAZELNUT BOURBON BALLS Colloquially referred to as southern truffles, these confections are found across Virginia and the South, especially during celebratory times. Just a hint of mint makes these sweet treats sing.

26

SUMMER/FALL/2015 | Virginia Wine Lover

Ingredients 1 (12-ounce) box vanilla wafers, crushed fine (2 1⁄2 cups) 1 3⁄4 cup confectioners’ sugar 1 cup chopped, toasted hazelnuts 2 tablespoons unsweetened cocoa powder 2 1⁄2 tablespoons light corn syrup 2 tablespoons hazelnut syrup 1⁄3 cup bourbon

Method Stir the vanilla wafer crumbs, 1 cup of the sugar, the hazelnuts, and the cocoa powder together in a large bowl. Whisk the corn syrup, bourbon and hazelnut syrup together in a small bowl. Pour the mixture over the vanilla wafer mixture, then stir well to completely incorporate. Refrigerate the mixture for 5 minutes.

Place the remaining 3⁄4 cup sugar in a large bowl. Scoop the vanilla wafer–bourbon mixture into 1-inch balls (the larger end of a melon scoop is just the right size) or form into squares, and roll in the confectioners’ sugar.

Transfer the balls to an airtight container and refrigerate for at least 1 day or up to 3 weeks before serving to allow the flavors to meld. Roll in additional confectioners’ sugar before serving.

Yields about 4 dozen

Suggested Menu Small Bites • Cheese Straws • Deviled Ham Rolls • Assorted Olives (From a gourmet grocer) Bigger Bites • Corn and Spanish Smoked Paprika Turnover (From Empanadas: The Hand-Held Pies of Latin America (Stewart, Tabori & Chang) by Sandra A. Gutierrez; visit www.

VirginiaWineLover.com for the recipe) Sweet Bites • Hazelnut Bourbon Balls • Ice Cream Sandwiches (Your favorite ice cream between homemade or store-bought cookies) Drinks • Berry Good Berry Sparkler • Just Peachy • Wine Spritzer • You’ll Like It Mer-Lot • Italian Kiss • Red Sangria VWL (Use your favorite recipe)

CT ‘EATS O N FE K

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Heat, Smoke & Time

ALL THREE ARE GOOD REASONS TO TAKE A TRIP ALONG THE BARBECUE TRAIL

I

By Patrick Evans-Hylton

n this neck of the woods, folks take three things very seriously: religion, politics and barbecue.

And all three have been part of Virginia history just about since Day One. By the late 15th century, European explorers saw Caribbean natives roasting pigs over flames that smoked the meat. This cooking method was called barbacoa, from which our word “barbecue” is derived.

The method made its way to the Virginia Colony early on as the triangle trade route between Virginia, England and the Caribbean developed.

The tender pork, pulled in long, flavorful ribbons from the roasted pig, was sprinkled liberally with another Caribbean dish—vinegar highly seasoned with peppers and spices.

Sound familiar? It became the basis for an Eastern style of ’Q that is highly respected to this day.

The first documentation of barbecue in what would become Englishspeaking America was in Virginia by German physician John Lederer, who explored the Shenandoah Valley and Allegheny Mountains in 1669 and 1670 and wrote of “the style of cooking known as barbecue” in his journal.

Later, in 1769, George Washington wrote in his diary, “went in to Alexandria to a Barbecue and stayed all Night.”

Things have evolved over the past few centuries, including barbecue.

It’s not just pork now—although it’s still the hometown favorite—but also CONTINUED ON PAGE 28

Monk’s BBQ: This family-run business is noted for great barbecue and a variety of fun and fabulous sauces

PHOTO BY ABOUD DWECK

www.VirginiaWineLoverMag.com

27

A FORK AND THE ROAD PHOTO BY KING’S BBQ

PHOTO BY MATT SILK

The Aquaitaine room at The Wedmore Place, Williamsburg

King’s Bar-B-Q

CONTINUED FROM PAGE 27

DAY ONE

Our journey starts and ends in Coastal Virginia, but your trip can pick up and end up at any juncture along the way.

From Norfolk we head west on Interstate 64, stopping to dine and imbibe until we rest for the evening in Williamsburg.

EAT: Smoke, Newport News In a comfortable, cozy, Urban Cowboy Chic setting, Smoke is especially noted for their brisket and ribs. What a coincidence, since we love brisket and ribs.

Must try: Get a platter, served with a corn muffin and a choice of two sides. From the usual lineup of suspects, we pick collard greens and barbecue baked beans, although the homefried natural chips and Texas caviar have our interest peaked. Beef ribs and brisket are platter options, along with other traditional choices.

For more information, visit http://sta586.wix. com/smokebbq

EAT: County Grill, Yorktown

One of Virginia’s pioneering craft breweries, St. George is open for tastings.

Must try: There are about a dozen beers in St. George’s lineup, although not all may be available at any given time in the tasting room.

For the last vestiges of summer, we like the Pilsner. Come autumn, we’d grab the Porter.

For more information, visit www.StGBeer.com

EAT: Pierce’s Pitt Bar-B-Que, Williamsburg A long time sentimental favorite, generations have grown up chowing down on ‘q from Pierce’s ranch-style, wood-paneled eatery.

Must try: The Super Doc sandwich has six ounces of pulled pork barbecue covered in Pierce’s signature sauce, layered with housemade slaw and topped with cheese and diced onions stuffed in a six-inch sub roll.

For more information, visit www.Pierces.com PHOTO BY KING’S BBQ

Williamsburg winemaker Matthew Meyer

DRINK: St. George’s Brewing Company, Hampton

Offerings from an award-winning pitmaster are served up in this welcoming roadhouse/ smokehouse. There is also a location in Hampton.

Must try: Go whole hog with The Pit Master sandwich: pulled pork piled with sliced beef brisket and slaw; we picked the potato salad over the fries as our side. And regardless of how full you are, get the banana pudding for dessert.

For more information, visit www.countygrill.com

DRINK: Williamsburg Winery Tours and tastings of award-winning vintages from winemaker Matthew Meyer are offered daily every half-hour, and no reservations are required for parties fewer than eight.

Must try: Treat yourself to the extensive tour and reserve wine tasting—available by reservations only—in the private wine cellar, and sample reserve wines and selected vintages from the library collection.

For more information, visit www.WilliamsburgWinery.com

STAY: Wedmore Place, Williamsburg Adjacent to the Williamsburg Winery, this European-style country inn is charming from the Old World look outside to the well-appointed rooms inside.

For more information, visit www.WedmorePlace.com

DAY TWO PHOTO BY JIM PILE

28

SUMMER/FALL/2015 | Virginia Wine Lover

After staying overnight in Williamsburg, we head west on Interstate 64, picking up Interstate 95 in Richmond, and drive north to Northern Virginia.

There Interstate 66 takes us out to Loudoun County, where quaint country roads took us to our destinations.

A FORK AND THE ROAD PHOTO BY JIM PILE

PHOTO BY JIM PILE

St. George’s Brewing Co.

St. George’s Brewing Co.

EAT: Monk’s BBQ, Purcellville

King’s Bar-B-Q

DRINK: Catoctin Creek Distilling Company, Purcellville Becky and Scott Harris opened this distillery in 2009, and they offer a number of amazing craft spirits, including brandy, gin and rye.

Just around the corner from Monk’s BBQ, Catoctin Creek is open for tours and tastings.

Must try: Join the VIP Club, which offers unlimited tours all year, discounts on merchandise and events, first access to new and limited release items and dinner for two at the distillery.

For more information, visit www.

CatoctinCreekDistilling.com

STAY: Salamander Resort & Spa In the middle of Virginia Horse Country, this well-appointed resort offers an upscale retreat amid rolling hills abutting the nearby Blue Ridge Mountains.

For more information, visit www.

SalamanderResort.com

DAY THREE

We leave Middleburg in the morning and wind our way down to Orange County to resume our gastronomic road trip, picking up Interstate 64 in Charlottesville and taking it east to Richmond, and south on Route 460 to Petersburg.

PHOTO BY KING’S BBQ

This family-run business is noted for great barbecue and a variety of fun and fabulous sauces made from local beers, wines and spirits—made fresh every week. We’re hooked on the Raspberry Chipotle Merlot, spiked with Corcoran Vineyards wine.

Must try: Our pick was the Pulled Chicken—smoked whole over a blend of hickory and cherry wood, imparting a golden hue and woodsy/sweet essence. From the choices of sides, the crisp, bracing vinegar slaw fit the bill.

For more information, visit www.monksq.com Then it’s south and east on Highway 58 back to Norfolk.

EAT: The Barbecue Exchange, Gordonsville What happens when a fine dining chef that’s been lauded with acclaim and awards decides to open a barbecue joint? This place, that’s what.

Chef/owner Craig Hartman serves up amazing fare from a fun menu that has the classics as well as smoked tofu and specialty sauces that include Poltergeist, Hell Fire and Napalm.

Must try: Adventuresome eaters should try the Hell specialty sandwich: bang bang bacon, fried mac and cheese, Thai dragon pepper salad and ghost pepper sauce will have you crying for mercy. Otherwise, splurge with the four-meat BBQ Lovers Plate and chose from pulled pork, pulled chicken, brisket, ribs, sausage or pork belly; the first four are our pick. Other tip—get an assortment of the housemade pickles, which include pickled green tomatoes.

For more information, visit http://bbqex.com

DRINK: Barboursville Vineyards, Charlottesville Located adjacent to the ruins of the Thomas Jefferson-designed mansion of Virginia Gov.

James Barbour, winemaker Lucas Paschina produces many award-winning quaffs. Tours are offered weekends, and the tasting room is open daily.

Must try: Toast life by getting a bottle of the Brut Rose’ Cuvee 1814 sparkling wine to enjoy—and don’t save it for a special occasion; drink it just because.

For more information, visit www.BBVWine.com

EAT: King’s Barbecue, Petersburg Open since 1946, this is Old School Virginia barbecue that has satisfied for generations. The renowned barbecue sauce is sold by the bottle in case you can’t get enough of it while there.

Must try: Although many find pork synonymous with barbecue, King’s has a BBQ Beef Deluxe sandwich worth getting: sliced top-round sirloin is marinated in their signature sauce and served on a toasted bun with a choice of two sides. We picked the potato cake and green beans; next time we may swap our starch for the macaroni salad.

For more information, visit www.kingsfamousbarbecue.com VWL www.VirginiaWineLoverMag.com

29

A FORK AND THE ROAD

To Market, To Market

THREE TOP VIRGINIA FARMERS MARKETS TO EAT AND EXPLORE

By Patrick Evans-Hylton

F Take the Pledge

F

armers markets give us a sense of place, and a sense of adventure. You can spend the day walking around, understanding the food and foodways of the town you are in.

They have long been a tradition in the state: when plans were made to move the Virginia colonial capital from Jamestown to Williamsburg in 1699, the design included a market square along Duke of Gloucester Street, midway between the 30

CONTINUED ON PAGE 32 SUMMER/FALL/2015 | Virginia Wine Lover

According to the Virginia Food System Council, if every household in the state purchased just $10 a week on locallygrown agricultural products, it could bring an additional $1.65 billion into the commonwealth’s economy annually.

More information: www.

VirginiaFoodSystemCouncil.org —PEH

Register to win... rginia Wine Lover A Coastal Virginia Escape From Vi

ch oceanfront hotel and Giveaway Package Includes: Two night stay at a Virginia Bea 16–17 Martin Luther .

(Jan s, day h bot Fest e Win inia Virg stal Coa 6 201 the to ets two tick King, Jr. Holiday Weekend) CoastalVirginiaWinefest.com

it in the mail or register Simply fill out the adjacent Reader Response Card. Drop online at VirginiaWineLoverMag.com/Offers

A FORK AND THE ROAD CONTINUED FROM PAGE 30

Foundation n e v e Un Floors?

Capitol building and the College of William and Mary.

The market and the annual fairs hosted there were authorized by King George I “for the Sale and Vending of all, and all Manner of Cattle, Victuals, Provisions, Goods, Wares and FREE Inspection & Estimate!

Merchandises, whatsoever.”

877-625-1189 www.jeswork.com It seems that everything old is new again; markets are not just a source for great food, but for entertainment, too.

FREE Inspection & Estimate! • 877-625-1189 • www.jeswork.com You can sample fruits and vegetables, as well as other goods. Even if you are Home Of The Horse & Hound visiting, you may find plenty of packWine Festival, Second Sat. in July aged specialty goods to take home and savor later. There may be a chef demonstration with recipes as a souvenir, or a busker playing a tune or two.

Winery & Orchards Farmers markets are a wonderVIRGINIA t© VistaGraphics, iNc. 1264 Perimeter Parkway, Virginia Beach, VA 23454; Phone: 757-422-8979; Fax: 757-422-9092; Artwork, Composites, Speculative ful place to get a feel for a region.

1218 Elmos Rd, Bedford, Va. 24523 ed by VistaGraphics, Inc. is the sole property of VistaGraphics Inc. and may not be reproduced under any circumstances. VistaGraphics cannot be held In Coastal Virginia, you’ll get mar540-586-3707 appearing in the final printed piece which are not brought to our attention at this time. time is of the essence. please review within 24 hours and return. kets with more seafood offerings. In t© VistaGraphics, 1264 Perimeter Virginia We iNc. are minutes awayParkway, from the Blue Beach, VA 23454; Phone: 757-422-8979; Fax: 757-422-9092; Artwork, Composites, Speculative the Shenandoah Valley, you may see ed by VistaGraphics, Inc. is the sole property of VistaGraphics Inc. and may not be reproduced under any circumstances.

VistaGraphics cannot be held f o r o f f i C e u S e o N ly Ridge Parkway and the D-day Memorial appearing in the final printed piece which are not brought to our attention at this time. time is of the essence. please review Mennonites within 24 hoursselling and return. cheese, or a wide More than just Fine Proof Fruit Wines.

We offer A _____ Salesperson_______ Reading_______ Artist Initials_______ Proof #______ Proof Date_______ range of apple varieties available.

Country Store with Fresh Fruits in season, f oand r o f f i C e u S e o N ly Cider, Gifts, Canned Goods, T-Shirts more!

Here are three such markets, and 07-21-14 JH 01 _____ Salesperson_______ Proof Reading_______ Artist Initials_______ Proof #______ Proof Date_______ some ideas of what to do when visiting All with that old fashioned homemade quality and taste that you love. the region; we’ll explore more in future issues of Virginia Wine Lover.

Open Noon to 5pm: April - December Daily

Could Be Foundation Problems.

&

or January - March Weekends.

Tastings: Free up to 3, $4 for 4 or more and keep the glass.

THE CITY: ABINGDON Visit Valerie Hill Vineyard & Winery, 612 Vineyard, Veramar Vineyard, and James Charles Winery (opening summer 2015)

www.PeaksOfOtterWinery.com 32

SUMMER/FALL/2015 | Virginia Wine Lover

877-871-1326 VisitWinchesterVA.com

Abingdon is a charming town—true Americana, true Appalachia—tucked in the southwest Virginia mountains. But the views aren’t just surrounding the town: brick sidewalks and tree-lined streets are part of the charm and guide visitors to shops and restaurants and other places to explore, such as the venerable Barter Theater.

A FORK AND THE ROAD

Abingdon Farmers Market This seasonal market offers a chance to explore the folks and foods of this corner of Virginia from April through Thanksgiving.

Some 50 vendors from local farms and artisans set up shop here, and a number of special events, like Berry Festival and Squashtober take place. Frequently there are live music and chef demonstrations at the market.

For more information, visit www.AbingdonFarmersMarket.com

The wines/imbibes: three to try

At Abingdon Vineyard & Winery the Triple Duck, a sweet white made from Riesling, Traminette and Chardonel, is a refreshing quaff as an appertif, with dessert or just sitting on the porch.

For more information, visit www.AbingdonWinery.com Davis Valley Winery in Rural Retreat pours an Autumn Red blend we enjoy; it’s a smooth and well-rounded, berry-forward, mediumbodied offering.

For more information, visit www.

DavisValleyWinery.com At Rural Retreat Winery & Vineyards in Rural Retreat we like the Viognier, a classic offering of the state’s staple white grape with notes of citrus and tropical fruit.

For more information, visit www.RuralRetreatWinery.com See the Grapevine section of this issue of Virginia Wine Lover for a map and list of wineries statewide.

TOP TIPS AND TRICKS FOR FARMERS MARKET SHOPPING You head out to the market with a shopping list, but there is more you should do to make the most of your farmers market experience. Here are three top tips: - Dress appropriately.

Most farm stands/markets are outdoors. Bring an umbrella in rain or shine.

Wear comfortable shoes.

Wear light, loose-fitting clothing. Wear a brimmed hat. Bring water to keep hydrated.

- Bring a cooler—better yet, a cooler on wheels with a few reusable ice bricks for meats and delicate product. Also, bring lots of large, sturdy canvas or nylon shopping bags, and consider a collapsible shopping (or laundry) cart to haul around your finds.

- Plan your timing. If you get to the market early, you will have the best selection of product. If you get to the market late, you may find some great deals. Regardless, plan for an appropriate amount of time to get in, shop and get out; this isn’t a convenience store.

We’ll have more tips and tricks in upcoming issues of VWL

VirginiaWine Country by limousine

• Weekday Specials

Photo by Tim McDaniel

• Virginia Wine Lover Best Of Readers Choice winner 2012, 2014 & 2015

Best Of Readers’Choice

AWARDS AwardWinner

Our courteous and knowledgeable drivers are the finest in the area. We invite you to experience Virginia wine in the most refined and comfortable manner available.

ExEcutivE transportation and LimousinE, LLc

Charlottesville, VA • 434-990-9070 www.camryn-limo.com • limo@camryn-limo.com

The food: three to try

BabyCakes Cupcakery and Unique Sweets sates a sweet tooth with seasonal selections (like Pumpkin Cheesecake) and the caffeine tooth with a hot cuppa joe.

For more information, visit www.

BabyCakesCupcakery.vpweb.com At Heartwood Restaurant casual comfort food crafted from local ingredients are served along side local music within the Heartwood, an artisan-centric cultural center. Lunch Monday–Saturday, have breakfast on Sunday, but definitely try the barbecue dinner (amazing, spiked with moonshine and served with blue cheese slaw, sweet/spicy pickles and baked beans) on Thursday.

For more information, visit www.myswva.org The Tavern is an experience in itself; dining in this 1779 tavern is so very Virginia. I still think about the delicious rack of lamb with lavender/mint sauce enjoyed at dinner last year.

For more information, visit www.AbingdonTavern.com

The sites, the stays For a complete list of attractions and area accommodations: Visit the Abingdon Convention and Visitors Bureau, www.VisitAbingdonVirginia.com For folks looking for a bed and breakfast experience in town or the surrounding area: Visit the Bed & Breakfast Association of Virginia, www.InnVirginia.com

A vote for your favorite winery gives you a chance to win!

The time has come to vote for your favorite wineries, cideries, breweries and more in our 2015 Virginia Wine Lover Best Of contest!

The “Best Of Readers’ Choice Awards” are a great way to show support for the great folks who make the Virginia wine and travel industry possible. Results unveiled in the VWL 2016 spring/summer issue.

Best Of Readers’Choice

AWARDS 2015AwardWinner

A vote cast enters you into a monthly drawing for a pair of tickets to the 2016 Coastal Virginia Wine Fest, Jan 16–17.

VirginiaWineLoverMag.com/Best-Of-Voting

CONTINUED ON PAGE 34 www.VirginiaWineLoverMag.com

33

A FORK AND THE ROAD CONTINUED FROM PAGE 30

THE CITY: ALEXANDRIA Except for noticeable signs of modern life, it is easy to imagine you are strolling down a brick-lined street centuries ago while exploring Old Town Alexandra. Colonial architecture abounds; homes and shops look like something from the 18th century, and, in fact, many are; that’s part of this town’s lure.

The market: Old Town Farmers Market This is the oldest farmers market in the country, established 1753, and has been continuously run at the same site. In fact, this is where George Washington would send produce from his Mount Vernon estate to sell.

Tables groan with produce and other products, including cheeses, artisan jams and the like.

In season there are more than 70 vendors in all; it operated Saturday mornings year-round.

For more information, visit www.Alexandriava. gov/OldTownFarmersMarket

The wines/imbibes: three to try While Alexandria itself hosts no Virginia wineries, there are more than 80 wineries in Northern Virginia. Two of the wineries closest to Old Town are Paradise Springs Winery (the Viognier never disappoints) and Potomac Point Winery (the Abbinato, a Chianti-style blend) is a pleaser.

There are also several Northern Virginia winery (and brewery) tours via limo and bus, including Reston Limousine.

In Old Town, stop by Port City Brewing Company, a craft brewery offering tours and tastings. We especially love the American Porter.

Of note: porter was one of George Washington’s favorite beers.

See the Grapevine section of this issue of Virginia Wine Lover for a map and list of wineries statewide.

For more information: Paradise Springs Winery www.ParadiseSpringsWinery.com Potomac Point Winery www.PotomacPointWinery.com Reston Limousine www.RestonLimo.com Port City Brewing Company www.PortCityBrewing.com

The food: three to try We are a fan of chef/owner Robert Wiedmaier’s Belgian fare at BRABO Restaurant; four-, five-, six- and seven-course tasting menus are offered and highly recommended to give you a chance to explore the chef’s food philosophy.

For more information, visit www.

BRABORestaurant.com Located inside the Hotel Monaco, Jackson 20 serves up contemporary comfort food. We like weekend brunch here, especially the B.E.L.T.—a delish combination of bacon, over-easy eggs, lettuce and fried green tomatoes on brioche.

For more information, visit www.Jackson20.com The beautiful Restaurant Eve from chef/ owner Cathal Armstrong showcases fresh, 34

SPRING/SUMMER 2015 | Virginia Wine Lover

local and seasonal food. Right now the Fillet of Rockfish with House Cured Bacon and Summer Vegetables has our attention.

For more information, visit www.RestaurantEve.com

The sites, the stays For a complete list of attractions and area accommodations: Visit the Alexandria Convention & Visitors Association, www.VisitAlexandriaVa.com For folks looking for a bed and breakfast experience in town or the surrounding area: Visit the Bed & Breakfast Association of Virginia, www.InnVirginia.com

THE CITY: RICHMOND The capital of Virginia is also one of its most vibrant cities. Nationally-lauded, chef-driven restaurants, a multitude of museums and historic sites, green spaces—including the amazing Lewis Ginter Botanical Garden—and the scenic James River are just some of the reasons to visit.

For more information, visit www.RROysters. com/restaurants James Beard award-nominated Chef/owner Lee Gregory’s Southern-centric The Roosevelt is one of our must stops when in Richmond.

The Roasted Catfish with squash, rice grits, mushrooms and pickled sprouts in a pho broth always delights.

For more information, visit www.RooseveltRVA.com

The sites, the stays For a complete list of attractions and area accommodations: Visit Richmond Region Tourism, www.

VisitRichmondVa.com For folks looking for a bed and breakfast experience in town or the surrounding area: Visit the Bed & Breakfast Association of VWL Virginia, www.InnVirginia.

The market: South of the James Market This is a large, open-air, producer-only market operated year-round in the Forest Hill Park neighborhood of Richmond. An abundance of farmers sell their own produce directly to consumers, as well as artisan-crafted comestibles offered as well. The atmosphere is fun and festive.

For more information, visit www.GrowRVA.com

The wines/imbibes: three to try

The pinotage at Grayhaven Winery in Gum Spring is always a favorite. This South African wine is a fuller-bodied, bold offering with peppery, cherry/red fruit notes. Enjoy it as the South African Food & Wine Festival held at the winery Sept. 12–13.

For more information, visit www.GrayhavenWinery.com James River Cellars Winery is the closest winery to Richmond. The gewürztraminer is enjoyable; crisp, citrusy but with a bit of spice, it’s great to drink on its own or pair with fiery foods.

For more information, visit www.JamesRiverCellars.com We love sitting on the back deck at Saude Creek Vineyards in Lanexa and sipping wine.

One we go back for again and again is the velvety smooth merlot, bursting with red fruit.

For more information, visit www.SaudeCreek.com See the Grapevine section of this issue of Virginia Wine Lover for a map and list of wineries statewide.

The food: three to try The Southern comfort food and comfortable surroundings at chef/owner Jason Alley’s Pasture speak to us. We can make a meal of the sinful snacks and small plates, including the pimento cheese and Ritz crackers, fried sweet pickle chips, and House Cured Ham and Cheddar Croquettes with Redneck Romesco.

For more information, visit www.PastureVa.com Sexy and City, Travis Croxton’s Rappahannock Restaurant serves up more than their signature oysters, although we always start with them. From a changing menu, we often get fresh catch because we know it will be fabulous.

WHAT’S FRESH RIGHT NOW To market! To market! But for what?

Here’s what’s fresh right now through the end of the year according to our good folks at Virginia Grown.

Apples July – December Asian Pears August – November Beets July – November Blackberries July – August Blueberries July – August Broccoli September – November Cabbage July – November Cantaloupes July – August Cucumbers July – October Eggplant July – September Grapes August – October Green Beans July – October Greens/Spinach October – December Herbs July – December Nectarines July – August

Peaches July – August Peppers July – November Potatoes October – November Pumpkins September – October Raspberries Mid-August – October Squash July – October Sweet Corn July – August Sweet Potatoes October – December Tomatoes July – October Watermelon July – Mid-September This information comes from the Virginia Department of Agriculture and Consumer Service, www.VDACS. Virginia.gov

Nothing

but the

best

2015

We raise a glass to the VWL Wine Classic award winners

By Patrick Evans-Hylton

R

aise a glass, Virginians; the wine industry here continues to grow, not only in the number of wineries and bottles produced, but in quality, and recognition for that quality.

For eight years, we’ve been wowed over the incredible offerings of Virginia vino at the Virginia Wine Lover Magazine Wine Classic. Each year we see the best getting better.

Our panel of wine experts spent the day at Riverstone Chop House in Suffolk— noted for their remarkable wine list and the extensive wine list at their sister eatery, Vintage Tavern, also in Suffolk—examining the offerings from dozens of wineries.

The judges evaluated some dozens of the best wines produced across the commonwealth and evaluated each based on its own individual merit.

Evaluation was done double-blind in flights, each recording their findings on sheets printed with a grid of the UC Davis (University of California at Davis) 20 Point System. The Davis system assigns a certain number of points to each of its 10 categories ranging from bouquet to color to taste to aftertaste.

Our magazine team totaled and tallied each sheet to obtain an overall rating for each vintage, and we compiled the averages into four levels— Platinum, Gold, Silver and Bronze. We present our findings to you here:

>>>

www.VirginiaWineLoverMag.com

35

2015

Congratulations

to all the winning wineries below in their respective varietals and categories. You are all to be commended for not only producing some great juice, but for producing opportunities for the commonwealth of Virginia to shine on the world’s stage.

A special thank you, too, to the wineries for supporting Virginia Wine Lover magazine—the state’s first and only glossy magazine solely devoted to promoting you and your craft—by entering the VWL Wine Classic.

Bluestone Vineyards Estate Grown Blue Ice 2013 Gold Dessert Houndstooth 2012 Platinum Bordeaux-style blend

36

Fat Ass Red Gold Red blend Breaux Vineyards Equation “X” Gold Red blend

Meritage 2010 Gold Bordeaux-style blend

Marquis de Lafayette 2013 Gold Cabernet Franc

Estate Grown Chardonnay 2013 Gold

Meritage 2012 Platinum Bordeaux-style blend

Viognier 2014 Silver

Merlot 2010 Gold

Bogati Bodega & Vineyard B-Thin Gold White blend

Jennifer’s Jambalaya 2014 Gold White blend

summer/fall/2015 | Virginia Wine Lover

Jolie Blond 2014 Gold Seyval Blanc

Our Dog Blue Gold White blend

Madelines Chardonnay 2014 Gold

Red Mountain Laurel Silver Dessert

Sauvignon Blanc 2014 Gold

Chardonel Stainless Steel 2013 Gold

Sparkling 2013 Gold

Sweet Mountain Apple Gold Fruit: apple

Viognier 2014 Platinum Chateau Morrisette Winery Archival 2012 Gold Red blend Blackberry Silver Fruit: blackberry The Black Dog Gold Red blend Chambourcin Reserve 2012 Gold Chardonnay Reserve 2013 Gold Cabernet Franc 2011 Gold

Nouveau Chien 2013 Gold White blend Vin Gris 2014 Silver Rose’ Chatham Winery Church Creek Cabernet Franc Lot 12 Gold Church Creek Cabernet Franc 2011 Gold Church Creek Steel Chardonnay 2013 Platinum Church Creek Vintners Blend 2012 Gold Bordeaux-style blend

Church Creek Vintners Blend Lot 12 Gold Bordeaux-style blend Democracy Vineyards Dawn’s Light 2014 Gold Rose’ Declaration 2014 Silver White blend Suffrage 2013 Gold Chambourcin Unum 2012 Gold Petit manseng

C-Villian 2014 Gold Chambourcin Rose’ 2013 Silver Vino Signora 2014 Gold Traminette Viognier 2012 Gold Gray Ghost Vineyards Adieu 2014 Gold Dessert Cabernet Franc 2014 Gold

Velvet Revolution 2013 Platinum Red blend

Cabernet Sauvignon Reserve 2012 Gold

The Dog & Oyster Vineyard Barrel & Steel 2013 Silver Chambourcin

Gewurztraminer2014 Gold

Merlot 2013 Silver

Ranger Reserve 2013 Gold

Vidal Blanc Stainless Steel 2013 Gold

Reserve Chardonnay 2013 Platinum

Fox Meadow Vineyards Chardonnay Barrel Fermented 2013 Gold

Seyval Blanc 2014 Gold

Cabernet Franc Reserve 2012 Gold

Greenhill Vineyards Ontology 2013 Gold Chambourcin

Syrah 2012 Silver Meritage Owner’s Select 2012 Gold Le Renard Gris 2014 Gold Sauvignon Blanc General’s Ridge Vineyard Cabernet Franc 2012 Gold Glass House Winery Chardonnay 2013 Gold

2015

Petit Verdot 2013 Gold

Vidal Blanc 2014 Gold

Philosophy 2012 Silver Bordeaux-style blend Chardonnay 2013 Silver Seyval Blanc 2014 Gold Riesling 2014 Gold Hickory Hill Vineyards Cabernet Franc 2012 Silver Cabernet Sauvignon 2010 Gold www.VirginiaWineLoverMag.com

37

Cabernet Sauvignon 2011 Gold

2015

Cabernet Sauvignon 2012 Gold Smith Mountain Lake Country Red Silver Red blend Ingleside Vineyards Albarino 2014 Gold

The UC Davis 20 Point System evaluates wine on its own merits, looking at the following criteria and assigning the following points value:

Clarity – 2 points Color – 2 points Bouquet – 4 points Total Acidity – 1 point Sweetness – 1 point Body/Texture – 2 points Flavor/Taste – 2 points Bitterness – 1 point Finish – 1 point Quality – 4 points

We tallied each judge’s evaluation sheet and came up with an average and placed each in one of four categories:

Platinum 90 percent or higher Gold 70 – 89 percent Silver 50 – 69 percent Bronze 49 percent or lower —PEH 38 summer/fall/2015

| Virginia Wine Lover

Merlot 2011 Gold Midnight 2011 Gold Chambourcin Mom 2011 Silver White blend

Cabernet Franc 2013 Gold

Petit Verdot 2011 Gold

Chardonnay Chesapeake Series Gold

New Kent Winery Chardonnay 2012 Gold

Chardonnay Premium Label 2013 Gold

Meritage Gold Bordeaux-style blend

Chardonnay Reserve Barrel 2013 Gold

Merlot 2012 Gold

October Harvest Gold Dessert

The Criteria

Gold Narmada Winery Dream 2011 Silver White blend

Petit Verdot 2013 Gold Sweet Virginia Rose’ Silver

Sweet Virginia Silver Dessert Vidal Blanc 2013 Gold Old House Vineyards Bacchanalia 2012 Gold Red blend

Virginia Brut Platinum Sparkling

Wicked Bottom 2013 Silver Chambourcin

Viognier 2014 Gold

Rosie’s Rose 2014 Silver Rose’

James Charles Winery & Vineyard Viognier 2014 Gold

Clover Hill Vidal Blanc 2014 Gold

Morais Vineyards & Winery Cabernet Franc 2014 Gold

Pearmund Cellars Ameritage 2012 Gold Bordeaux-style blend

Sam’s Jeropiga 2013 Silver Dessert

Dry Kilaurwen 2014 Gold Reisling

Merlot 2014 Gold

Kilaurwen 2014 Gold Reisling

Moscatel 2013 Gold Dessert

Old Vine Chardonnay 2012 Gold

Touriga 2014

Silver Creek Merlot 2012

Silver Prince Michel Vineyard & Winery Barrel Select Chardonnay 2012 Silver Cabernet Sauvignon Gold Cabernet Sauvignon Crown Orchard 2010 Gold Pinot Grigio 2013 Gold Symbius 2010 Platinum Bordeaux-style blend Rosemont Vineyards Merlot 2012 Gold Pinot Grigio 2014 Silver Virginia Red Gold Red blend Virginia White Gold White blend Rose’ 2014 Silver Sans Soucy Vineyards Ginger Wine Silver Dessert Petit Verdot 2012 Gold Raspberry Grape Bronze Dessert

Rose’ Silver Rose’ San Soucy Viognier 2014 Gold Saude Creek Vineyards Cabernet Franc 2011 Gold Merlot 2013 Gold Sweet Rebellion 2013 Silver Chambourcin Traminette Reserve 2013 Gold Reserve Chardonnay 2012 Gold Vidal Blanc 2013 Gold Sunset Hills Vineyard Chardonnay 2014 Gold Tannat – Club Member 2012 Gold

The Critics

2015

Nikolay Dimitrov – sommelier, manager of Salacia restaurant in Virginia Beach Layne Eggers – chef, instructor at Culinary Institute of Virginia Deon Foster – chef, food and wine authority; proprietor of Kitchen Koop in Portsmouth Brenda Gillihan – owner, Bon Vivant Market in Suffolk Laura Wood Habr – owner, Croc’s 19th Street Bistro in Virginia Beach Rhys Lewis – executive chef at Colonial Williamsburg, host of CW’s “Wine, Wit and Wisdom” program Chad Martin – chef/owner and sommelier, Circa 1918 in Newport News Gina McVeigh – Sommelier Dave Miller – chef, instructor at Culinary Institute of Virginia David Nicholson – food and entertainment writer for The Daily Press Charlie Rizzo – sommelier, River Stone Chophouse in Suffolk Adam Steely – Owner/sommelier, Blue Talon Bistro Patrick Evans-Hylton – Virginia Wine Lover magazine executive editor; food and wine educator

Mosaic 2012 Platinum Red blend Rose’ of Cabernet Franc – Club Member 2014 Gold Rose’ Viognier 2014 Gold

River Stone Chophouse, Suffolk

www.VirginiaWineLoverMag.com

39

2015

Three Fox Vineyards Alouette 2012 Gold Cabernet Franc

Vint Hill Craft Winery Amarone 2012 Gold Chambourcin

La Trovatella 2013 Bronze Merlot

Cabernet Franc Gold

Piemontese 2012 Silver Nebbiolo Volpe 2012 Gold Sangiovese Calabrese Pinot Grigio 2014 Gold La Giacosa Springlot Reserve 2014 Gold Chardonnay Cano Pazzo Rose 2012 Silver Rose’ LaBoheme 2014 Gold Viognier

2015

Special Thanks A special thank you to owners Brian and Teresa Mullins and their staff at River Stone Chophouse in northern Suffolk for their hospitality in hosting the eighth annual Virginia Wine Lover Magazine Wine Classic judging. Their stunningly beautiful artsand-crafts style restaurant was the perfect venue for the judging. We encourage you to stop by and sample the award-winning cuisine and outstanding wine list.

River Stone Chophouse 8032 Harbour View Blvd., Suffolk 757-638-7990 www.riverstonechophouse.com

40

summer/fall/2015 | Virginia Wine Lover

Twin Oaks Tavern Winery Norton 2013 Silver Raven Rocks 2013 Gold Bordeaux-style blend Chardonnay 2013 Gold Veramar Vineyard Estate Club Mouvedre 2011 Platinum Veramar D’Ora Gold Dessert The Vineyards and Winery at Lost Creek Cabernet Franc 2012 Gold Cabernet Sauvignon 2012 Gold Provenance 2012 Gold Bordeaux-style blend Tranquility 2013 Silver Rose’

Petit Manseng 2014 Gold Virginia Mountain Vineyards Cabernet Franc 2010 Silver Cabernet Franc 2011 Gold Cabernet Franc 2012 Silver Merlot 2011 Gold Merlot 2012 Silver Petit Verdot 2011 Silver Petit Verdot 2012 Gold Reserve Chardonnay 2013 Gold Trinity 2012 Gold Red blend Traminette 2013 Silver Willowcroft Farm Vineyards Assemblage 2012 Gold Bordeaux-style blend Petit Verdot 2012 Gold Petit Manseng 2013 Silver Reisling 2014 Gold VWL

For winery contact information, including city, region, phone number and web address, visit the Grapevine section in this issue of Virginia Wine Lover magazine.

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GRAYSON

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Danville

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This map is intended for travel planning only and not navigational purposes.

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For advertising opportunities to have your business listed on the map, contact Tracy Thompson at 757-422-8979 ext. 156, or email tthompson@virginiawinelover.com

FREDERICK

Winchester

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BUSINESS NAME INDICATES ADVERTISER

SUNSET HILLS

M A R Y L A N D CLARKE WARREN FOX MEADOW

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Falls Church

THREE FOX

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Fairfax

PEARMUND

WASHINGTON, D.C.

Alexandria

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FAUQUIER

Manassas Park & Manassas

RAPPAHANNOCK

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Harrisonburg

FAIRFAX 95

PRINCE WILLIAM

PRINCE MICHEL

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HERE FOR MAP & FULL LISTINGS

STAFFORD

CULPEPER

95

CROSS KEYS

MADISON

BLUESTONE GREENE

Staunton

Fredericksburg

ORANGE

VirginiaWineLoverMag.com

KING GEORGE

BARBOURSVILLE SPOTSYLVANIA

WESTMO INGLESIDE RELAND

ALBEMARLE 64

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Charlottesville

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Williamsburg Colonial Heights

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virginia winery listing

Business Name – Inidicates Advertiser NORTHERN

NORTHERN

SHENANDOAH

SHENANDOAH EASTERN

EASTERN

CENTRAL

CENTRAL

WESTERN

WESTERN

WESTERN REGION

B-7 Abingdon Vineyard & Winery Abingdon – 276-623-1255 D-6 Attimo Winery Christiansburg – 24073 540-382-7619

SHENANDOAH REGION

I-2 612 Vineyard Berryville – 540-535-6689 E-6 AmRhein Wine Cellars Bent Mountain – 540-929-4632

G-4 Ox Eye Vineyards Staunton – 540-849-7926 F-4 Rockbridge Vineyard Raphine – 540-377-6204 G-3 Shenandoah Vineyard Edinburgh – 540-984-8699 I-2 Twin Oaks Tavern Winery Bluemont – 540-554-4547

E-6 Beliveau Estate Winery Blacksburg – 540-961-0505

G-4 Barren Ridge Vineyards Fishersville – 540-248-3300

D-7 Blacksnake Meadery Dugspur – 540-834-6172

E-5 Blue Ridge Vineyard Eagle Rock – 540-798-7642

H-2 Valerie Hill Vineyard & Winery Stephens City – 540-869-9567

E-6 Brooks Mill Winery Wirtz – 540-721-5215

G-3 Bluestone Vineyard Bridgewater – 540-828-0099

E-6 Valhalla Vineyards Roanoke – 540-725-9463

D-7 Chateau Morrisette Winery Floyd – 24091 287 Winery Rd Blue Ridge Parkway Milepost 171.5 540-593-2865 thedogs.com Mon-Thurs 10am-5pm, Fri-Sat 10am-6pm, Sun 11am-5pm See our ad on pg. 6

G-3 Cave Ridge Vineyard Mt. Jackson – 540-477-2585

I-2 Veramar Winery Berryville – 540-955-5510

H-2 Cedar Creek Winery Star Tannery – 540-436-8394

E-5 Virginia Mountain Vineyards Fincastle – 24060 4204 Old Fincastle Rd 540-473-2979 ww.VMVines.com Wed-Sun 12am-6pm See our ad on pg. 22

B-7 Coltsfoot Winery Abingdon – 888-685-8750 C-7 Davis Valley Winery & Vineyard Rural Retreat – 276-686-8855

G-3 Cross Keys Vineyards Mt. Crawford – 540-234-0505 E-5 Fincastle Vineyard & Winery Fincastle – 540-591-9000

H-2 Wicked Oak Farms & Vineyard Star Tannery – 571-201-2963

A-6 Mountain Rose Vineyards Wise – 276-328-2013

H-2 Fox Meadow Winery G-3 The Winery at Linden – 22642 Kindred Point 3310 Freezeland Road Mount Jackson – 540-636-6777 540-477-3570 foxmeadowwinery.com Thur, Fri, Sun & Mon 11am-5pm, Sat 11am-6pm H-3 Wisteria Farm & Vineyard See our ad on pg. 3 Stanley – 540-742-1489 H-2 Glen Manor Vineyard Front Royal – G-2 Wolf Gap 540-635-6324 Vineyard & Winery Edinburgh – H-3 Guilford Ridge 540-984-3306 Vineyard Luray – 540-778-3853

C-7 Mt. Vale Vineyards Galax – 276-238-9946

G-4 Hunt’s Vineyard Stuarts Draft – 540-942-8689

B-6 Plum Creek Winery Tazwell – 276-988-9792

F-4 Jump Mountain Vineyard Rockbridge Baths – 540-348-6730

E-6 Firefly Hill Vineyards Elliston – 540-529-5814 D-7 Foggy Ridge Cider Dugspur – 276-398-2337

C-7 Rural Retreat Winery & Dye’s Vineyards Rural Retreat – 276-686-8300 E-7 Stanburn Winery Stuart – 276-694-7074

NORTHERN

SHENANDOAH

EASTERN CENTRAL WESTERN

NORTHERN REGION

I-1 868 Estate Vineyards Purcellville – 540-668-7008

F-5 Lexington Valley Vineyards Rockbridge Baths – 540-462-2974

I-2 8 Chains North Winery Waterford – 571-439-2255

H-3 Luray Caverns Vineyard Luray – 540-743-6551

I-2 Above Ground Winery Purcellville – 540-579-4467

D-7 Villa Appalaccia Winery Floyd – H-2 Miller Winery 540-358-0357 Front Royal – 540-692-1411 B-7 Vincent’s Vineyard Lebanon – H-1 Misty Mountain 276-889-2505 Meadworks Winchester – E-6 Webster C Hall 540-888-4420 Vineyards Callaway – H-2 Mountain View 540-761-9545 Vineyard Stratsburg – C-7 West Wind Farm 540-635-5369 Vineyard & Winery Max Meadows – H-2 Muse Vineyards 276-699-2020 Woodstock – 540-459-7033

H-2 North Mountain Mauertown – 540-436-9463

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G-3 Old Hill Cider Timberville – 540-896-7582

SUMMER/FALL/2015 | Virginia Wine Lover

H-2 Arterra Wines Delaplane – 540-422-3443 H-2 Aspen Dale Winery Delaplane – 540-364-6178

I-2 Blue Valley Vineyard and Winery Delaplane – 540-364-2347

I-2 Dry Mill Vineyards Winery Leesburg – 703-737-3930

I-2 Bluemont Vineyard Bluemont – 540-554-8439

I-4 Eden Try Estate Winery 6818 River Road – 540-786-0037

I-2 Bogati Bodega & Vineyard Round Hill – 540-338-1144

I-2 Fabbioli Cellars Leesburg – 703-771-1197

H-3 Gadino Cellars Washington – I-2 Boxwood Estate Winery Middleburg – 540-987-9292 540-687-8778 I-2 Granite Heights Orchard & Winery I-1 Breaux Vineyards Hillsboro – Warrenton – 540-668-6299 540-349-5185 I-2 Cana Vineyards & Winery of Middleburg Middleburg – 703-348-2458 H-2 Capitol Vineyards Delplane – 540-364-6249 I-2 Cardamon Family Vineyards Purcellville – 540-668-9018 I-2 Carroll Vineyards Leesburg – 703-777-3322 I-2 Casanel Vineyards Leesburg – 540-751-1776 H-3 Castle Gruen Vineyards & Winery Locust Dale – 540-229-2498 I-1 Catoctin Creek Winery Purcellville – 540-668-7707 H-2 Chateau O’Brien at Northpoint Markham – 540-364-6441 H-2 Chester Gap Cellars Front Royal – 540-636-8086 I-2 Chrysalis Vineyards Middleburg – 540-687-8222 H-2 Cobbler Mountain Cellars Delaplane – 540-364-2802 I-1 Corcoran Vineyards Waterford – 20197 14635 Corkys Farm Lane 540-882-9073 corcoranvineyards.com Sat & Sun, 12pm-5pm.

All other times by appointment.

See our ad on pg. 38 I-1 Creek’s Edge Winery Lovettsville – 540-822-3825 I-2 Crushed Cellars Purcellville – 571-374-WINE (9463) I-2 Delaplane Cellars Delaplane – 540-592-7210

I-2 The Barns at Hamilton Station Vineyards Hamilton – H-2 Desert Rose Ranch 540-338-5309 & Winery Hume – 540-635-3200 I-2 Barrel Oak Winery Delaplane – 540-364-6402 I-2 Doukenie Winery Purcellville – 540-668-6464 H-3 Berry Hill Vineyard Flint Hill – 540-675-2205

I-3 Gray Ghost Vineyards Amissville – 540-937-4869 H-3 Greenhill Winery & Vineyards Middleburg 540-687-6968 I-3 Grey Horse Vineyards Midland – 540-788-4620 I-3 Hartwood Winery Fredericksburg – 540-752-4893 I-1 Hidden Brook Winery Leesburg – 703-737-3935 I-1 Hiddencroft Vineyards Lovettsville – 540-535-5367 I-1 Hillsborough Vineyards Purcellville – 540-668-6216 I-2 Hunter’s Run Winery Hamilton – 703-926-4183 I-4 Lake Anna Winery Spotsylvania – 540-895-5085 I-2 Leaves of Grass Vineyards Middleburg – 540-364-1997 H-3 Little Washington Winery Washington – 540-987-8330 I-2 Lost Creek Winery Leesburg – 703-443-9836 I-2 Loudoun Valley Vineyards Waterford – 540-882-3375 I-3 Maggie Malick Wine Caves Purcellville – 540-668-6042 I-1 Magnolia Vineyards & Winery Amissville – 703-785-8180 H-3 Maidstone Meadery Stevensburg – 703-303-2090 I-3 Marterella Wineries Warrenton – 540-347-1119 I-4 Mattaponi Winery Spotsylvania – 540-582-2897 I-3 Mediterranean Cellars Warrenton – 540-428-1984

I-2 Miracle Valley Vineyards Delaplane – 540-364-0228 I-3 Molon Lave Vineyards Warrenton – 540-439-5460 I-3 Morais Vineyards Bealeton – 703-369-2241 H-2 Naked Mountain Vineyard Markham – 540-364-1609 H-3 Narmada Winery Amissville – 540-937-8215 I-2 North Gate Vineyard Purcelleville – 540-668-6248 I-1 Notaviva Vineyards Purcellville – 540-668-6756 I-1 Nova Ridge Vineyards Waterford – 571-437-5686 I-3 Old House Vineyards Culpeper – 540-423-1032 I-2 Otium Cellars Purcellville – 540-338-2027 I-3 Paradise Springs Winery Clifton – 703-830-9463 I-2 Pearmund Cellars Broad Run – 20137 6190 Georgetown Road 540-347-3475 pearmundcellars.com Daily 10am-6pm.

All other times by appointment.

See our ad on pg. 36 H-2 Philip Carter Winery Hume – 540-964-1203 J-3 Potomac Point Vineyard & Winery Stafford – 540-446-2266 I-2 Quattro Gombas Winery Aldie – 703-327-6052 H-3 Quievremont Wine Washington – 540-987-3192 H-2 Rappahannock Cellars Huntly – 540-635-9398 I-2 RdV Vineyards Delaplane – 540-364-0221 I-3 Rogers Ford Farm Winery Sumerduck – 540-439-3707 I-4 Sassafras Shade Vineyard Ruther Glen – 804-596-0179 H-3 Sharp Rock Vineyards Sperryville – 540-987-8020 I-2 Stone House Meadery Purcellville – 540-338-5283 I-2 Stone Tower Winery Leesburg – 703-777-2797

Business Name – Inidicates Advertiser I-2 Sunset Hills Vineyard Purcellville – 20132 38295 Fremont Overlook Lane 540-882-4560 sunsethillsvineyard.com Mon-Thurs, 12pm-5pm Fri-Sun, 12pm-6pm.

See our ad on pg. 39 I-1 Tarara Winery Leesburg – 703-771-7100 H-2 Three Fox Vineyards Delaplane – 20144 10100 Three Fox Lane 540-364-6073 threefoxvineyards. com Mon, Thurs-Sat 11am-5pm Sunday 12pm-5pm See our ad on pg. 3 I-2 Two Twisted Posts Winery Purcellville – 540-668-6540 I-3 Unicorn Winery Amissville – 540-349-5885

J-5 Gauthier Vineyard Barhamsville – 703-622-1107 K-4 General’s Ridge Vineyard Hague – 804-472-3172 K-5 Good Luck Cellars Kilmarnock 804-435-1416

H-4

K-4 The Hague Winery Hague – 804-472-5283 J-4 Ingleside Vineyards Oak Grove – 22443 5872 Leedstown Road 804-224-8687 inglesidevineyards.com Year round: MonSat,10am-5pm.

Sun,12pm-5pm.

Summer hours: Mon-Sat,10am-6pm.

Sun,12pm-6pm.

See our ad on pg. 36 K-5 Jacey Vineyards Wicomico Church – 804-580-4053

I-2 Village Winery Waterford – 540-882-3780 I-3 Vint Hill Craft Winery Vint Hill – 703-991-0191

H-4 Barboursville Vineyards Barboursville – 22923 1765 Winery Road 540-832-3824 barboursvillewine.com Mon-Sat 10am-5pm Sun 11am-5pm See our ad on pg. 8

I-5 I-5 G-4

H-3

K-7 Mermaid Winery Norfolk – 757-233-4155

H-4

I-3 Wilderness Run Vineyards Spotsylvania – 540-841-2598

J-5 New Kent Winery New Kent County – 804-932-8240

H-5

J-4 Oak Crest Winery King George – 540–663–2813

G-4

I-2 Willowcroft Farm Vineyards Leesburg – 703-777-8161

L-7 Pungo Ridge Winery Virginia Beach – 757-426-1665

H-2 Winding Road Cellars Fauquier – 540-364-1025

J-5 Saudé Creek Vineyards New Kent– 804-966-5896

H-4

I-2 Winery 32 Leesburg – 301-943-9995

K-4 Vault Field Vineyards Kinsale – 804-472-4430

I-2 The Winery at Bull Run Centreville – 703-815-2233

K-6 Williamsburg Winery Williamsburg – 23185 5800 Wessex Hundred 757-229-0999 williamsburgwinery.com Wine tours daily 10:30am-5pm. Wine shop 10am-6pm.

See our ad on pg. 15

I-2 The Winery at La Grange Haymarket – 703-753-9360 I-2 Zephaniah Farm Vineyard Leesburg – 703-431-2016

H-4

NORTHERN

G-6 H-4

I-4 G-5

SHENANDOAH EASTERN CENTRAL WESTERN

SOUTHERN

NORTHERN SHENANDOAH

CENTRAL REGION

G-5

H-4 Adventure Farm Earlysville – 434-971-8796

G-6

K-5 Athena Vineyards & Winery Heathsville – 804-580-4944

G-4 Afton Mountain Vineyards Afton – 540-456-8667

H-3

K-4 Belle Mount Vineyards Warsaw – 804-333-4700

G-4 Albemarle CiderWorks North Garden – 434-297-2326

H-3

L-5 Bloxom Vineyard Bloxom – 757-665-5670

F-5 Ankida Ridge Vineyards Amhearst – 434-922-7678

H-5

L-5 Chatham Vineyards Machipongo – 757-678-5588

H-4 Autumn Hill Vineyards Standardsville – 434-985-6100

EASTERN CENTRAL WESTERN

EASTERN REGION

K-5 The Dog & Oyster Vineyard Irvington – 804-438-WINE(9463)

H-4 G-4

H-4 Gabriele Rausse Winery G-4 Pippin Hill Farm & Charlottesville – Vineyards 434-296-5328 North Garden – 434-202-8063 H-4 Glass House Winery Free Union – G-4 Pollak Vineyards 434-975-0094 Greenwood – 540-456-8844 G-4 Grace Estate Winery Crozet – H-4 Potter’s Craft Cider Blenheim Vineyards 434-823-1486 Free Union – Charlottesville – 850-528-6314 434-293-5366 I-5 Grayhaven Winery Gum Springs – H-3 Prince Michel Blue Bee Cider 804-556-3917 Vineyard & Winery Richmond – Leon – 22725 804-231-0280 154 Winery Lane F-6 Hickory Hill Winery Moneta – 800-800-WINE(9463) Bodie Vineyards 540-296-1393 princemichel.com Powhatan – Year round. Mon - Sun, 804-598-2625 10am-6p. Winter hours, G-4 Hill Top Berry Farm & Winery 10am-5pm.

Bold Rock Cider Nellysford – See our ad on pg. 38 Nellysford – 434-361-1266 1020 Rockfish Valley Hwy F-6 Ramulose Ridge 434-361-1030 Vineyards H-4 Honah Lee Vineyard www.BoldRock.com Gordonsville – Moneta – Open 7 days 11am-6pm 434-989-2751 540-309-6375 See our ad on pg. 51 H-4 Horton Winery G-5 Rebec Vineyards Brightwood Vineyard Gordonsville – Amherst – & Farm 540-832-7440 434-946-5168 Brightwood – 540-717-2165 I-5 James River Cellars H-4 Reynard Florence Glen Allen – Vineyard Burnley Vineyards 804-550-7516 Barboursville – & Daniel Cellars 540-832-3895 Barboursville – H-4 Jefferson Vineyards 540-832-2828 Charlottesville – F-6 SavoyLee Winery 434-977-3042 Huddleston – Byrd Cellars 540-297-9275 Goochland – H-4 Keswick Vineyards 804-652-5663 Keswick I-5 Skippers Creek 434-244-3341 Vineyard Cardinal Point Powhatan – Vineyard & Winery 804-598-7291 H-4 Kilaurwen Winery Afton – Stanardsville – 540-456-8400 434-985-2535 H-4 Spring Run Vineyards Chesterfield – Castle Hill Cider 804-382-4529 G-4 King Family Vineyards Keswick – Crozet – 434-971-8887 434-823-7800 G-4 Stinson Vineyards Crozet – Chateau MerrillAnne G-4 Knights Gambit 434-823-7300 Orange – Vineyard 540-656-6177 Charlottesville – H-4 Stone Mountain 434-566-1168 Vineyards Chateau Z Vineyard Dyke – Lynchburg – 434-990-9463 G-5 Lazy Days Winery 434-455-4485 Amherst 434-381-6088 H-5 Thistle Gate Vineyard Chestnut Oak Scottsville – Vineyard 434-286-7781 F-6 Leo Grande Winery Barboursville – Goode – 434-964-1264 540-586-4066 H-4 Trump Winery Charlottesville – Cooper Vineyards 434-984-4855 G-4 Loving Cup Louisa – Vineyard & Winery 540-894-5474 North Garden – G-4 Turk Mountain 434-984-0774 Vineyards DelFosse Afton – Vineyard & Winery 434-989-2182 G-5 Lovingston Winery Faber – Lovingston – 434-263-6100 434-263-8467 G-4 Veritas Winery Afton – Democracy Vineyard G-4 Meriwether Springs 540-456-8000 Lovingston – Vineyard 434-263-VINE(8463) Ivy – G-4 Virginia Wineworks/ 434-270-4299 Michael Shaps DeVault Family Charlottesville – Vineyards 434-296-3438 H-4 Montdomaine Concord – Charlottesville – 434-993-0722 434-971-8142 G-4 Well Hung Vineyard Charlottesville – DuCard Vineyards 434-260-1501 H-4 Moss Vineyards Etlan – Dyke – 540-923-4206 434-990-0111 H-4 Weston Farm Vineyard & Winery Early Mountain Vineyard G-5 Mountain Cove Vineyard Louisa Madison – & Wine Garden 540-967-4647 540-948-9005 Lovingston – 434-263-5392 G-4 White Hall Vineyards Elk Island Winery White Hall – Goochland – 434-823-8615 G-4 Mountfair Vineyards 804-627-3929 Crozet – 434-823-7605 F-6 White Rock First Colony Winery Vineyards & Winery Charlottesville – Goodview – F-6 Peaks of Otter Winery 434-979-7105 Bedford – 24523 540-890-3359 2122 Sheep Creek Rd Flying Fox Vineyard 540-586-3707 G-4 Wintergreen Winery Afton – peaksofotterwinery.com Nellysford – 434-361-1692 Apr - Dec, Mon - Sun, 434-361-2519 12pm-5pm See our ad on pg. 32

G-4 Wisdom Oak Winery North Garden – 434-984-4272 NORTHERN SHENANDOAH EASTERN CENTRAL WESTERN

SOUTHERN

SOUTHERN REGION

F-7 2 Witches Winery & Brewing Co Danville – 434-549-2739 F-6 Altillo Vineyards Hurt 434-324-4160 H-7 American Way Country Wines Chase City 434-262-1250 G-7 Annefield Vineyards Saxe – 434-454-6017 G-7 Bright Meadows Farm Vineyard & Winery Nathalie – 434-FIX-WINE (349-9463) G-7 Greenwood Vineyards Vernon Hill – 434-579-2836 E-7 Hamlet Vineyards Bassett – 276-629-2121 F-7 The Homeplace Vineyard Chatham – 434-432-9463 G-7 Molliver Vineyards Nathalie – 434-349-1000 E-7 Preston Ridge Winery Martinsville 276-957-2100 H-7 Rosemont Vineyards & Winery LaCrosse – 23950 1050 Blackridge Road 434-636-9463 RosemontofVirginia.com Mon - Sat, 11am - 6pm.

Sun, 1pm-6pm.

See our ad on pg. 37 G-6 Sans Soucy Vineyards Brookneal – 434-376-9463 G-7 Three Sisters of Shiney Rock Clarksville – 804-497-9630 F-7 Tomahawk Mill Winery Chatham – 434-432-1063 F-7 White Oak Mountain Meadery Chatham – 888-264-6323

www.VirginiaWineLoverMag.com

45

GRAPEVINE

Grapevine WESTERN DINE WITH THE VINES

Aug. 2. An evening of gourmet food paired with Beliveau Estate wines. Reservations required. $.

Beliveau Estate Winery.

BLACK DOG MUSIC & BBQ FESTIVAL

Aug. 8. An annual festival featuring wine from area wineries, arts and crafts, food, a barbecue competition, and live music. $. 12 p.m. Château Morrisette Winery.

MEAD, MUSIC, MOUNTAINS

Aug. 15. Enjoy mead and live music by Adam Markham. $. 1 p.m. Blacksnake Meadery.

WINE AND PIZZA PAIRINGS

Sept. 19. Sample gourmet pizzas paired with wines. $. 6:30 p.m. Attimo Winery.

GRAPE STOMPING FESTIVAL

HARVEST FESTIVAL

ANNIVERSARY PARTY

Oct. 4. Third annual event featuring local wineries, breweries, food trucks, and live music. 12 p.m.

Attimo Winery.

Aug. 15. A sixth anniversary celebration with wine, refreshments, and live music from Time. 5 p.m.

Wisteria Vineyard.

BLACK DOG BEACH MUSIC FESTIVAL

PICK ‘EM & STOMP ‘EM

Oct. 10. Enjoy wine tastings, winery tours, food, and dancing to live music from Band of Oz and the Landsharks. $. 12 p.m. Château Morrisette Winery.

APPLE HARVEST CELEBRATION

Oct. 10. Sample heirloom varieties and artisan cider at the orchard. $. 11 a.m. Foggy Ridge Cider.

Nov. 27–29. Drive out to the orchards for seasonal homemade soup, live music, and artisan cider. $.

11 a.m. Foggy Ridge Cider.

BLACK FRIDAY RECOVERY/ HOLIDAY OPEN HOUSE

Nov. 28. Mead tasting on The Sippin’ Porch; live music from Wyatt Law. $. 11 a.m. Blacksnake Meadery.

SMITH MOUNTAIN LAKE WINE FESTIVAL

OPEN HOUSE

Dec. 3. Annual holiday open house at the vineyard. 12 p.m. Vincent’s Vineyards.

END OF PROHIBITION PARTY

Dec. 5. A Roaring Twenties costume party with food, wine, and dancing. 7 p.m. Attimo Winery.

HOLIDAY SEASON FINALE

Dec. 19. Enjoy the holidays and the end of the season with artisanal cider and seasonal snacks. $.

11 a.m. Foggy Ridge Cider.

NEW YEAR’S EVE BASH

Dec. 31. Celebrate the New Year with wine, food, music, and a champagne toast at midnight. $.

7 p.m. Attimo Winery.

SHENANDOAH WESTERN: SHENANDOAH UNCORKED WINE FESTIVAL Nov. 14. Ten Virginia wines are coming uncorked at the sixth annual Shenandoah Uncorked Wine Festival at the Yellow Barn at Shenandoah Caverns.

The event also features crafters, food, and kid’s activities. Discounted admission to Shenandoah Caverns is also offered the day of the fete. Admission is free; wine tasting is $15 and includes a souvenir glass. 10 a.m. Shenandoah Caverns The Yellow Barn, 470 Caverns Rd., Quicksburg. 540-477-2432 or www.

ShenandoahCaverns.com 46

SUMMER/FALL/2015 | Virginia Wine Lover

RESERVE TASTING

Sept. 5. Sample a pouring of wines from the Single Vineyard and Estate Club Reserve wine lists.

Reservations required. $. 1 p.m. Veramar Vineyard.

THANKSGIVING OPEN HOUSE

Sept. 20. A third annual family event at the vineyards. $. Beliveau Estate Winery.

Sept. 26–27. A two-day festival featuring 27 wineries and 85 craft and food vendors. $. 11 a.m. At Lake Watch Plantation. www.visitsmithmountainlake.com

Sept. 5. Now in its fifth year, this event features grape picking and stomping, lunch, and wine tasting. 8 a.m. Wisteria Vineyard.

VINEYARD VIBES: CROSSKEYS CONCERT SERIES

Aug. 9. Enjoy wine and live music from Randy Black and Pat Wertman. 2 p.m. CrossKeys Vineyards.

YOGA & WINE

Aug. 9. An afternoon of meditation and yoga followed by wine tasting and a healthy lunch.

Reservations required. $. 2:30 p.m. Virginia Mountain Vineyards.

CARIBBEAN NIGHT

Aug. 9. An annual event featuring wine and live music from SAM’O and JFC. 6:30 p.m. Cave Ridge Vineyard.

TWISTED VINE 5K TRAIL RACE

Sept. 5. Celebrate the holiday weekend with a run through the vineyards; wine samplings and live music on the patio after the race. $. 8 a.m. Virginia Mountain Vineyards.

LABOR DAY WEEKEND

Sept. 6. Enjoy wine at the vineyard with live music from Robbie Limon. 1 p.m. Cave Ridge Vineyard.

HARVEST FESTIVAL

Sept. 12. Welcome the harvest at this 36th annual event featuring wine tasting, seminars, art and crafts, live music, children’s entertainment, and grape stomping. 11 a.m. Shenandoah Vineyards.

SALSA UNDER THE STARS

Sept. 19. Enjoy a night of wine and dancing.

Reservations required. $. 8 p.m. Valhalla Vineyards.

ROCK THE GRAPES FESTIVAL

Oct. 3. Celebrate autumn with wine tasting, live music, grape stomping, live entertainment, and food vendors. 12 p.m. Veramar Vineyard.

ANNUAL HARVEST FESTIVAL

Oct. 3. A 23rd annual festival with wine tasting, hayrides, grape stomping, and live music. $. 12 p.m.

Rockbridge Vineyard.

SHENANDOAH UNCORKED WINE FESTIVAL

Nov. 14. A family friendly wine festival now in its sixth year; tastings from more than 10 area wineries, food, crafts, entertainment for the kids. $. 10 a.m. At The Yellow Barn at Shenandoah Caverns, Quicksburg. www.shenandoahcaverns.com GERMAN CHRISTKINDL

Dec. 5. Shop for German specialties and crafts from local vendors while enjoying Gluhwein and bratwurst; live music from Bill Vaughan. 2 p.m.

North Mountain Vineyards.

ITALIAN HARVEST FEAST

Aug. 12. Spend the late afternoon floating or kayaking down the Smith River; return to the vineyards for wine-by-the-glass and pizza. Reservations required. $. Hamlet Vineyards.

Sept. 19. Enjoy a traditional five-course, Italian, wine-paired dinner. Reservations required. $. 1 p.m.

Barboursville Vineyards.

TINS FOR TUNES

Sept. 19. Event features area wineries, artists, music, food, and more. $. 12 p.m. At Centennial Park, South Hill. www.southhillrotaryclub.org

Aug. 15. This concert series and food drive features music from The Atkinsons; picnic fare and wine available for purchase. Reduced admission with canned food donation. $. 5 p.m. Cardinal Point Winery.

BEAT THE HEAT FESTIVAL

Aug. 15. An afternoon of wine, vineyard and winery tours, lawn games, and live music. 12 p.m.

DuCard Vineyards.

RVA BREW-B-Q

Aug. 16. This event features popular central Virginia barbeque producers and beers from Richmond area craft breweries. $. 12 p.m. At 17th Street Farmers Market, Richmond. www.enrichmond.org

TREE LIGHTING

VIRGINIA CRAFT BREWERS FEST

Dec. 5. Kick off the Christmas season with this annual tree lighting ceremony; mulled wine and cookies will be served. 6 p.m. Veramar Vineyard.

Aug. 22. An afternoon of craft beers, live music, food truck, and family entertainment; features the Third Annual Virginia Craft Brewers Cup Competition. $. 2 pm. At Devils Backbone Brewing Company, Roseland. vacraftbrewersfest.com

HOLIDAY OPEN HOUSE

Dec. 5–6. Shop for holiday gifts and enjoy warm mulled wine paired with seasonal snacks. 10 a.m.

Shenandoah Vineyards.

HOLIDAY OPEN HOUSE

Dec. 5–6. Enjoy wine tastings and savory & sweet nibbles as you shop for gifts. 10 a.m. Rockbridge Vineyard.

WINTER SOLSTICE

Dec. 19. Celebrate the season with live music and a torchlight walk through the vineyards; wine, soup, and cookies will be served. 2 p.m. North Mountain Vineyards.

CHRISTMAS OPEN HOUSE

Dec. 19–21. Toast the first day of winter and the holiday season with light refreshments and a glass of wine by the fire. Wisteria Vineyard.

LABOR DAY WINE & MUSIC FEST

Aug. 29. Fifth annual celebration of food, wine from several area wineries, music, and artists. Rebec Vineyards.

SHAKESPEARE AT THE CIDERWORKS

Sept. 4–5. Watch a production of Shakespeare’s “A Comedy of Errors” while enjoying a glass of cider; food available for purchase. 7:30 p.m. Albemarle Ciderworks.

Sept. 19. Help with the harvest; relax afterwards with wine, live music, and food from GTM food truck. 10 a.m. Byrd Cellars Winery and Vineyard.

LYNCHBURG BEER AND WINE FESTIVAL

Sept. 19. Sample wines from over 16 area wineries and ales from Virginia craft brewers; live entertainment, food, art and craft vendors. $. 11 a.m. At Lynchburg City Stadium. www.lynchburgbeerandwinefestival.com OYSTER FESTIVAL

Sept. 26. Enjoy wine-paired oysters and crab cakes from Rappahannock River Oyster Company and live music from Alan Gant. $. 12 p.m. DuCard Vineyards.

FLUVANNA COUNTY ANNUAL WINE FESTIVAL

Sept. 26. Sample wines from eight area wineries; enjoy food and craft vendors, live bands, and children’s entertainment. $. 11 a.m. At Pleasant Grove Park, Palmyra. www.fluvannachamber.org FOURTH ANNIVERSARY WEEKEND

Oct. 3. Celebrate the winery’s fourth year with live music, a special menu, and a tasting bar. 11 a.m.

Trump Winery.

Sept. 5. This 10th annual event features four wineries, live music, tours, craft vendors, and a food truck court. $. 12 p.m. James River Cellar Winery.

LABOR DAY WEEKEND

CENTRAL BLACKBERRY HARVEST & MUSIC FESTIVAL

HARVEST FESTIVAL

Aug. 1. An all-day, annual event featuring live music, blackberry-picking, local food, and wine. $.

Hill Top Berry Farm & Winery.

Sept. 5–6. A weekend of live music, grape stomping, tractor rides, winery tours, lunch, and wine tasting. $. 12 p.m. First Colony Winery.

STARRY NIGHTS

SOUTH AFRICAN FOOD & WINE FESTIVAL

Aug. 8. Enjoy wine and live music from The Dickens under the stars. $. 7 p.m. Veritas Vineyard and Winery.

Sept. 12–13. An annual festival featuring live music/dance performances, arts and crafts, South African dishes and wines, and Virginia wines. $.

Grayhaven Winery.

Aug. 8. A scenic race that begins and ends at the Bold Rock Cidery; post-race party with cider sampling, live music, and food available for purchase from local food trucks. $. 9 a.m. www.boldrock.com

HARVEST PARTY

HARVEST WINE FESTIVAL

Sept. 5. Enjoy the last days of summer with wine, live music, and a gourmet menu. 11 a.m. Trump Winery.

BE BOLD 4-MILER

SOUTH HILL WINE FESTIVAL

GRAPEVINE

CENTRAL: SMITH MOUNTAIN LAKE WINE FESTIVAL Sept. 26–27. Some 27 Virginia wineries are on hand with 85-plus craft and food vendors and live bands for two days of enjoyment. Bring a lawn chair and relax. Winemakers will be on hand to answer wine-related questions and assist guests with their sampling. 11 a.m. At LakeWatch Plantation, 14734 Booker T. Washington Hwy., Moneta. www.Visit SmithMountainLake.com. 540-721-1203.

WINE & WATER

HAIL TO THE HARVEST

Sept. 19. Celebrate the season with wine, live music, hayrides, and winery tours. 12 p.m. Ankida Ridge Vineyards.

CENTRAL: THOMAS JEFFERSON WINE FESTIVAL Nov. 21. The Sixth Annual Thomas Jefferson Wine Festival features 15 Virginia wineries along with artisans, local food purveyors and musical entertainment. Mr. Jefferson, as portrayed by Bill Barker, engages in lively conversation. $. 11 a.m. Thomas Jefferson’s Poplar Forest, 1542 Bateman Bridge Rd., Forest. 434-534-8120 or www.

ThomasJeffersonWineFestival.com www.VirginiaWineLoverMag.com

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GRAPEVINE

VIRGINIA WINE & GARLIC FESTIVAL

HOLIDAY OPEN HOUSE

HOLIDAY FOOD AND WINE PAIRING

Oct. 10–11. An annual festival highlighting garlic and featuring wine from six local wineries. $. Rebec Vineyards.

Nov. 14–15. Toast the season at the winery. 10 a.m.

Prince Michel Vineyard & Winery.

Dec.13. Enjoy a gourmet, wine-paired meal.

Reservations required. $. 1 p.m. DelFosse Vineyards & Winery.

FALL OPEN HOUSE

Oct. 17–18. Celebrate the season at the vineyards. $. 12 p.m. Autumn Hill Vineyards.

BURGUNDIAN HARVEST DINNER

Oct. 24. Toast the end of harvest with a Burgundian style, wine-paired dinner. Reservations required. $. 5 p.m. Ankida Ridge Vineyards.

FALL HARVEST & LEAF PEEP FESTIVAL

Oct. 24. A party to celebrate the season; features live music, vineyard tours, local food, and wine.

12 p.m. DuCard Vineyards.

AUTUMN VERTICAL TASTING

Oct. 24–25. Sample valuable older vintages and try the new Octagon from the barrel; accompanied by artisan cheeses and fresh breads. $. 11 a.m.

Barboursville Vineyards.

AN EVENING WITH GHOSTS

Oct. 31. Join the storytellers of Grayhaven for an evening of haunting Civil War tales and live music from John Tracy; the evening begins with a vintage barrel tasting. $. 5:30 p.m. Grayhaven Winery.

HOT AIR AFFAIR

Nov. 1. Take in the fall foliage by hot air balloon over the vineyards; live music, wines, and picnic fare will also be featured. Reservations required. $.

Trump Winery.

THOMAS JEFFERSON WINE FESTIVAL

Nov. 21. Celebrate Virginia wine with tastings from 20 area vineyards at this annual event for adults only. $. 11 a.m. At Thomas Jefferson’s Poplar Forest, Forest. www.poplarforest.org

WINE & DESIGN

WINE-TASTING FESTIVAL

VALENTINES DAY

Nov. 21. A wine-tasting festival to support the Hopewell Kiwanis Club’s youth programs. $.

12 p.m. At Beacon Theater, Hopewell. www.hopewellwinetasting.com THANKSGIVING OPEN HOUSE

CARIBBEAN BEACH PARTY

Nov. 27–29. Taste new releases and hot mulled wine; hors d’oeuvres will be served. 11 a.m.

Burnley Vineyards.

STUFF YOUR STOCKING

Nov. 28. Start your holiday shopping with special discounts, live music, mulled wine, Claret brownies by the fire, and make-your-own s’mores. 12 p.m.

First Colony Winery.

DECK THE HALLS

FÊTE DE NOEL

Dec. 5. Celebrate the season with wine, live music, and tours. 12 p.m. Ankida Ridge Vineyards.

VETERANS DAY

HOLIDAY OPEN HOUSE

ANNUAL OYSTER ROAST

Nov. 14–15. Eleventh annual event featuring Rappahannock River oysters and wine. 12 p.m.

Cardinal Point Winery.

Dec. 5–6. Toast the holidays with new releases and hot mulled wine; hors d’oeuvres will be served.

11 a.m. Burnley Vineyards.

HOLIDAY OPEN HOUSE

Dec. 12–13. Toast the holidays with wine at the vineyards. 12 p.m. Byrd Cellars Vineyards.

INTERNATIONAL CHEESE TASTING

Dec. 12–13. Sample over 25 artisanal cheeses paired with wines. $. 12 p.m. Grayhaven Winery.

EASTERN: TOWN POINT VIRGINIA WINE FESTIVAL Oct. 17–18. The 28th Annual Town Point Virginia Wine Festival will showcase more than 200 Virginia wine varieties from 30-plus wineries, all with the Norfolk waterfront and Elizabeth River as the backdrop.

Individual sampling tickets as well as reserved tables and private chalets are available. Live music and gourmet food will be featured. Look for Virginia wine and edutainment seminars with top sommeliers. $. 11 a.m. At Town Point Park, downtown Norfolk. www.Festevents.org

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A TASTE OF SCIENCE

THANKSGIVING OPEN HOUSE

Nov. 7. Taste 2012 and 2013 wines in the cellar and enjoy the fall colors of Orange County. $.

Horton Vineyards.

Nov. 13–15. Enjoy wine tasting, cider, apples, and preserves. Peaks of Otter Winery.

NORTHERN Aug. 1. Geologist-led winery and vineyard tour focusing on the science of wine-making; includes wine tasting in the barrel room. $. 11 a.m.

Doukénie Winery.

FALL CELLAR TASTING

BOUNTY OF THE HARVEST

Feb. 12–14. Toast the holiday with wine by the fire.. 12 p.m. Peaks of Otter Winery.

Nov. 27–28. Enjoy hot soup, chili, and wine; special discounts on wine purchases. $. Horton Vineyards.

Nov. 28. Celebrate the holiday season at the vineyards. Early Mountain Vineyards.

Nov. 9. Complimentary tastings all day for military service personnel and their guests. 11 a.m.

DuCard Vineyards.

Dec. 20. Try a hands-on painting class at the vineyards while sipping wine. $. 1 p.m. Early Mountain Vineyards.

Aug. 1. Festival featuring wines from Cooper, Grayhaven, James River Cellars, Lake Anna, Weston Farms, and Mattaponi wineries; live Caribbean music, craft and food vendors. $. 5 p.m.

Lake Anna Winery.

UNCORK’D ART CLASS

Aug. 2. A fun day of sipping wine and painting.

Reservations required. $. 2 p.m. Potomac Point Winery.

BBQ & BLUEGRASS

Aug. 8. An annual event featuring wine tastings, BBQ, craft vendors, and live bluegrass music.

11 a.m. Breaux Vineyards ANNIVERSARY PARTY

Aug. 8. Celebrate the winery’s eighth anniversary with wine and live music from Wait ‘N See. 11 a.m. Miracle Valley Vineyard.

DOG DAYS OF AUGUST

Aug. 8. Bring your dog to the vineyards; prizes for the best dressed, owner/dog look-alike, and best vino dog. Three Fox Vineyards.

CIVIL WAR DAY

Aug. 16. Enjoy live music, wine, and BBQ; Civil War re-enactors will be camping out at the winery.

Winery at Bull Run. CRAB FEST

Aug. 30. The annual festival features steamed crabs, BBQ, live music and entertainment, wine tasting, and sangria. $. 1 p.m. Potomac Point Winery.

EPICURIENCE

Sep. 4–6. Taste Virginia wines, meet master winemakers and tastemakers, and sample cuisine prepared by celebrated chefs. $. At Morven Park, Leesburg. www.epicvirginia.com LOAFING FOR LABOR DAY

Sept. 4–7. Kick off the fall season with a picnic, wine, and a game of bocce, horseshoes or cornhole. Three Fox Vineyards.

NEPTUNE FALL WINE FESTIVAL

Sept. 5. Enjoy the last official weekend of summer with live music, wine, and hot dogs with gourmet toppings. 12 p.m. Bogati Bodega and Vineyard.

Sept. 12–13. A weekend event at the Oceanfront with area wines, food and craft vendors, and live entertainment. Held at Neptune Park. $. 12 p.m. www.neptunefestival.com

LAST DAYS OF SUMMER JAZZ

WINE & OYSTER FESTIVAL

Sept. 5. Toast the end of summer with live music, wine tasting, and dinner. $. 6 p.m. Lake Anna Winery.

Sept. 19–20. An annual event featuring tastings from area wineries, Chesapeake Bay and Tidewater oysters, food and craft vendors, and live entertainment. At Stratford Hall. $. 11 a.m. www.stratfordhall.org

CRAFT FESTIVAL

Sept. 5–6. Third annual festival with wine, food, and crafts. 12 p.m. The Winery At La Grange.

YORKTOWN WINE FESTIVAL

Oct. 3. Sample wines from Virginia wineries; art and food vendors and live entertainment will be featured. $. 12 p.m. At the Riverwalk Landing, Yorktown. www.villageevents.org

LABOR DAY WEEKEND

Sept. 5–7. Enjoy wine tasting and live music over the long weekend. Narmada Winery.

VIRGINIA WINE FESTIVAL

Sept. 12–13. The oldest wine festival on the East Coast featuring 50 area wineries, craft exhibitors, seminars, and live music. Held at Great Meadow Event Park, The Plains. $. www.virginiawinefest.com CREATE & SIP

Sept. 20. A Creative Mankind-led hands-on art event at the vineyard. Reservations required. 1 p.m.

Hillsborough Vineyards.

STOMP ‘N CHOMP

Sept. 25. A harvest celebration featuring wine, grape stomping, live music, and food vendors.

11 a.m. Barrel Oak Winery.

HARVEST FESTIVAL

Sept. 26. Ninth annual festival featuring grape stomping, guest wineries, live music, food vendors, and entertainment for all ages. $. Potomac Point Winery.

FALL WINE FESTIVAL & SUNSET TOUR AT MOUNT VERNON

Oct. 2–4. A weekend festival featuring live blues music, tours, and wines from 16 area wineries.

Held at George Washington’s Mount Vernon. $. www.mountvernon.org HARVEST FESTIVAL

Oct. 24. Celebrate the harvest with barrel tasting, live music, and BBQ. $. 12 p.m. Doukénie Winery.

HAUNTING HALLOWEEN MADNESS

EASTERN: COASTAL VIRGINIA WINEFEST Jan. 16–17. Join Virginia Wine Lover magazine and our sister publication, Coastal Virginia Magazine, for a two-day celebration of Virginia wine at the Virginia Beach Convention Center. The event includes tastings, educational seminars and entertainment. Scores of wineries and other vendors will be on hand to make this winter weekend one to remember. $. www.CoastalVirginiaWineFest.com ANNIVERSARY CELEBRATION

Nov. 21. A cocktail party to toast the winery’s sixth year; live music and passed hors d’oeuvres by the fireplace. 1 p.m. Narmada Winery.

CHRISTMAS CORK & CHEESE CELEBRATION

Dec. 5–6. A festive holiday weekend of live music, wine, artisanal cheeses, and the world’s largest cork Christmas display containing decorations crafted out of over 100,000 corks. 11 a.m. Gray Ghost Vineyards.

HOLIDAY OPEN HOUSE

Dec. 12–13. Enjoy special discounts on holiday merchandise, wine tasting, and cookies. Three Fox Vineyards.

EASTERN PAINT & SIP

Oct. 31. Costume party at the winery, with live music, food, wine tasting, and marshmallow roasting on the bonfire. $. 6 p.m. Lake Anna Winery.

Aug. 1. An afternoon of art and wine featuring painting instruction from the artists of the Uncorked Palette. Reservations required. $. 2 p.m.

Ingleside Vineyards.

HEART OF VIRGINIA WINE TRAIL WEEKEND

DEAD ON THE VINE

Nov. 7–8. Enjoy wine tastings with complimentary snacks at six wineries. $. 11 a.m. www.hovawinetrail.com GALA RELEASE PARTY

Nov. 14. Celebrate the release of the Reserve Cabernet Sauvignon, 2012 vintage; the evening includes live music, open wine bar, and heavy hors d’oeuvres. Reservations required. $. 7:30 p.m. Gray Ghost Vineyards.

GRAPEVINE

LABOR DAY WEEKEND CELEBRATION

Aug. 8. An annual tribute to the Grateful Dead featuring wine, live music, dinner, and entertainment for the kids. $. 5:30 p.m. Chatham Vineyards.

JAZZ IN THE COURTYARD

HARVEST CELEBRATION

Oct. 17. Celebrate the 36th harvest at the vineyards; tours, live music, hayrides, and wine tasting. $. 11 a.m. Ingleside Vineyards.

TOWN POINT VIRGINIA WINE FESTIVAL

Oct. 17–18. This annual festival will showcase more than 200 Virginia wines; live music and gourmet food will be featured. $. 11 a.m. At Town Point Park. www.festevents.org GLOUCESTER WINE FESTIVAL

Oct. 18. Now in its sixth year, this event features wines from 10 area wineries, food and craft vendors, and live music. Held at Brent and Becky’s Bulbs, Gloucester. $. 11 a.m. www.gloucesterwinefestival.com RELEASE PARTY

Oct. 23. Commemorate the release of the 2013 Adagio. The Williamsburg Winery.

CALEDON ART AND WINE FESTIVAL

Nov. 7. Sample wines from area wineries at the park; enjoy art and craft vendors, food, and hay rides. $. 10 a.m. At Caledon Natural Area, King George. www.dcr.virginia.gov/state-parks/ caledon.shtml FALL OYSTER CRAWL

Nov. 8. Join the participating wineries of the Chesapeake Bay Wine Trail for an afternoon of wine and oyster pairings. $. 12 p.m. http:// chesapeakebaywinetrail.com.

TASTE BY THE BAY

Nov. 21. Enjoy samplings from 10 local wineries and area breweries, tastings from local restaurants, live music, and artisans. $. 11 a.m. At the Tides Inn. www.lancasterva.com.

HOLIDAY OPEN HOUSE

Dec. 5–6, 12–13. Sample wines and enjoy holiday refreshments; special holiday discounts in the wine and gift shop. 12 p.m. Ingleside Vineyards. VWL

Aug. 29. An evening of wine and live jazz music in a European-style courtyard; bring a picnic or purchase food at the vineyards. $. 6 p.m.

Ingleside Vineyards. www.VirginiaWineLoverMag.com | SUMMER/FALL 2015

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CHEERS

Of beer and bourbon

VWL expands coverage to include other popular imbibes By Patrick Evans-Hylton Since 2007 Virginia Wine Lover magazine has been more than a wine magazine; we’re a lifestyle magazine, uniquely reflecting the way we live the good life here in the commonwealth. We’ve included wine tasting tips, profiles on leading tastemakers, home entertaining ideas, recipes for foods that pair with Virginia vintages and more in slick, glossy pages accented with beautiful photography.

With this issue, we’re even a little bit more.

Welcome to Cheers: More Virginia Imbibes, a new succinct department that focuses on the state’s wonderful craft beers and spirits. We’re still focused on wine but now offer just a little more. So why include this information now?

In addition to their popularity, beer and spirits have a long history in Virginia, stretching back more than 400 years.

In addition to being a food journalist and Johnson & Wales-trained chef, I’m also a food historian, and I’d like to share with you a little history of these imbibes, adapted from my book, Dishing Up Virginia (Storey Publishing) and my posts on the state of Virginia’s travel blog, www.Blog.Virginia.org

Three cheers for beer Beer was a very common beverage in 18th-century Virginia. While Washington loved his porter, Thomas Jefferson preferred pale ale.

But beer wasn’t just a drink for the elite; according to Frank Clark, historic foodways supervisor for Colonial Williamsburg, it was the everyday beverage for most people, viewed as safer and better for the digestion than water.

Back in those days, water was often contaminated with human and animal waste and other forms of bacteria—a situation easily remedied by boiling it along with some molasses, hops, and wheat bran, straining out the mixture, and later adding yeast for fermentation.

The result, called “small beer,” was low in alcohol. It was consumed, along with cider, at breakfast, lunch and dinner.

The New York Public Library has this recipe for small beer, written in George Washington’s own hand in 1757:

To Make Small Beer Take a large Siffer [sifter] full of Bran Hops to your Taste. — Boil these 3 hours then strain out 30 Gall [gallons] into a cooler put in 3 Gall [gallons] Molasses while the Beeris Scalding hot or rather draw the Melasses [molasses] into the cooler & Stain [strain] the Beer on it while boiling Hot. Let this stand till it is little more than Blood warm then put in a quart of Yeat [yeast] if the Weather is very Cold cover it over with a Blank [blanket] & let it Work in the Cooler 24 hours then put it into the Cask — leave the bung open till it is almost don [done] Working — Bottle it that day Week [sic] it was Brewed.

At the other end of the spectrum was strong beer, which had a higher alcoholic content and was enjoyed more for its kick. Clark notes that records from the Governor’s Palace in Williamsburg indicate that beer was brewed on site, although imported beers were stored there too. Washington brewed beer at Mount Vernon, as did Jefferson at Monticello.

Beers back then would have been more bitter than today’s brews because of the greater amount of hops used—both as a flavoring agent and a preservative.

With no standardized recipes and a lack of consistency in the quality of the ingredients, the brew would have most likely tasted different from household to household and even batch to batch. The tableware would have affected the taste as well— colonialists drank from mugs or tankards made of leather, pewter or earthenware.

Like Virginia’s wine industry, the burgeoning beer trade came to a screeching halt during Prohibition.

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summer/fall/2015 | Virginia Wine Lover

But that was then and this is now, and now there are more than 100 craft breweries across the commonwealth. It’s a good time to grab a frosty mug and say cheers to our founding—and imbibing—parents.

We’ll drink to this: craft spirits A key crop for Jamestown settlers was corn, a New World agricultural product. Corn cultivation and use was introduced to the English by Native Americans. It was used to feed livestock and to feed people.

Another use was found around 1620 by preacher, physician and surgeon George Thorpe, at Berkeley Hundred (now Berkeley Plantation) just a short distance northwest of Jamestown along the James River.

“Wee have found a waie to make soe good drink of Indian corne I have divers times refused to drink good stronge English beare and chose to drinke that,” he writes.

Not exactly bourbon, but a good start to crafting truly American whiskeys in the developing nation.

Virginia fostered this corn whiskey, and many farmers found that they could make about three gallons from a bushel of corn, and that the price they could fetch on their distilled spirits surpassed that of the corn at market.

This tradition made its way as the frontier opened up into the Shenandoah Valley and across the Allegheny Mountains into what is now West Virginia and Kentucky.

A proposal to tax this drink to cover war debts from the Revolution caused the Whiskey Rebellion in those parts, the first armed conflict between citizens and the newly formed American government.

Bourbon, and the crafting of other spirits, took a while to get back under way after the repeal of Prohibition, but the momentum has picked up, with more than a dozen distilleries now across Virginia.

Celebrate!

This is cause for celebration this time of year. August is Virginia Craft Beer Month and September is National Bourbon Heritage Month.

—PEH

CHEERS | THE PUB

The Pub features recipes that are crafted with beer, go great with craft beer – or both.

Getting Saucy Boozy beer-b-q sauce adds a little something’ somethin’ to dishes

By George Culver

Beer Barbecue sauce Ingredients 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup onions, minced 1 cup beer 1 tablespoons garlic powder 1/4 cup brown sugar 2 tablespoons mustard 1/2 teaspoon cayenne powder 1 tablespoons paprika 1/2 tablespoons chili powder 1 teaspoon crushed red pepper 1-1/2 cups ketchup 2 tablespoons molasses 2 tablespoons apple cider vinegar 1 tablespoons Worcestershire sauce Method In a medium sauce pan on mediumhigh heat, melt butter. Add onion, salt and pepper and sauté the onion until translucent, about 3–5 minutes, stirring occasionally.

Add the beer, reduce heat to mediumlow, and simmer, uncovered, for 10–15 minutes, or until mixture has reduced by about half. Stir occasionally.

Add cayenne, paprika, chili powder and crushed red pepper; stir briskly for 1–2 minutes or until dry ingredients are incorporated. Turn the heat to low and add ketchup, molasses, apple cider vinegar and Worcestershire.

Stir and let simmer, uncovered, for 35-45 minutes or until the mixture has reduced to a thick, saucy consistency.

Remove from heat and allow to cool to room temperate.

The sauce can be used immediately, but the flavors develop more when it is stored, sealed and refrigerated overnight.

Reheat before use.

Grilling out is a time-honored tradition: searing burgers, steaks and barbecue chicken.

Here’s a little something you can bring to the deck to while supporting Virginia’s craft beer movement: grab your favorite brew and make some barbecue sauce.

True, it’s easy to go to the store and pick up a bottle from the multitude of pre-made sauces, but making your own is not as hard as you think.

Impress your family, your friends—even yourself—with this sauce. You can use any beer you have; I used Devil’s Backbone Eight Point IPA for my last batch.

Using a hoppy beer adds a little unique, grassy flavor to your sauce. A dark beer will be rich, and the sauce will take on some of the qualities of the brew. I once used a beer with citrus notes, and it really brightened up the sauce.

Whatever you use make sure you like to drink it. Why? So you can drink the rest with your dinner you’ll be grilling with this delicious sauce—and pairing it later is a beautiful thing.

George Culver is a Coastal Virginia-based food and drink aficionado. He reports on comestibles for a number of publications and on his own blog, www.I-Heart-Food.com

REAL APPLES, REAL CRAFT, REAL PEOPLE CO-FOUNDERS BRIAN SHANKS AND JOHN WASHBURN KNOW THE TRUE MEANING OF LOCAL.

www.VirginiaWineLoverMag.com

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CHEERS | Five to Try

FIVE TO TRY August is Virginia Craft Beer Month, and what better way to celebrate than to grab a frosty mug and raise it in a cheer?

We asked hopheads in the Hampton Roads Beer Forum on Facebook their recommendations for these dog days of summer, and here are some recommendations along with a couple of our favorites:

“O’Connor’s El Guapo (Norfolk; www.OConnorBrewing.com) – the agave gives it a special kick which other IPAs don’t have. It’s a bit high in ABV (Alcohol

By Volume), but nothing says ‘The weekend is here’ on a Friday afternoon like an El Guapo.

One of the best IPAs I’ve had.”

—Michael Shaw, Norfolk “Lucky Charms by Strangeways (Richmond; www.StrangewaysBrewing.com).

I could drink it by the gallon, especially on a hot day. It’s a light hefeweizen with a marshmallow-flavored syrup that makes it taste just like the cereal of the same name.”

—Nic Stacy, Virginia Beach

“Smartmouth’s Safety Dance Pilsner (Norfolk; www.SmartmouthBrewing.com) says summer. It’s a light, crisp pilsner with a low-ABV so you can drink a ton of them.”

—George Culver, Virginia Beach

Frosty mug

By Patrick Evans-Hylton

Favorite beers from Virginia Hopheads

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summer/fall/2015 | Virginia Wine Lover

“Hardywood Park Craft Brewery Cream Ale (Richmond; www.Hardywood.com) is a beautiful quaff for Indian Summer. It is smooth and clean with a caramel-esque sweetness and slightly hoppy finish.”

—PEH “Majestic Mullet Krispy Kolsch by Parkway Brewing Company (Roanoke; www.ParkwayBrewing.com) is an easy-drinking, Belgian-style ale. We love the underlying wheat and tale-tale hints of banana and clove.”

—PEH

CHEERS | SHAKE RATTLE & ROLL

Let Us Entertain You

By Patrick Evans-Hylton

Party time is easy time with big batch drinks

I love to host a cocktail party or evening soiree for friends. Because I—and so many of my guests—like a large assortment of adult beverages, there is always Virginia beer and Virginia wine on hand.

While I also love to shake up a good cocktail or two for myself and others, I don’t love getting stuck behind the bar all night.

One solution: big batch drinks. These aren’t your parent’s boozy punch made with equal parts rum, fruit juice and lemon-lime soda. These are gorgeous cocktails with fresh ingredients, as well as a generous pour, or two, of Virginia spirits.

I was speaking about this with my good friend Kara Newman, a food/wine/spirits writer and contributing editor for spirits to Wine Enthusiast Magazine, and she was generous to share these recipes from her book, Cocktails for a Crowd.

French 75 Punch

The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that’s the spirit I call for in this recipe. It typically isn’t served as a punch but works quite well in this format. Serve this fresh, fragrant variation at any occasion that calls for toasting, like a brunch or a bridal or baby shower.

A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice.

Ingredients 2 cups gin, such as Catoctin Creek Watershed Gin 1 cup freshly squeezed lemon juice 6 ounces simple syrup 1/2 teaspoon orange bitters 4 cups dry champagne or other sparkling dry white wine, chilled 1 ice block 8 orange wheels, for garnish Method In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir well. Just before serving, pour in the champagne and stir gently. Add the ice and garnish with the orange wheels.

To serve, ladle into punch glasses. Serves 8 Editor’s note: Find out more about Purcellville-based Catoctin Creek Distilling Company at www.CatoctinCreekDistilling.com

Northshore Cocktail

This pleasingly fruity yet smoky cocktail, created by Arizona mixologist Jason Asher, is an unorthodox but delicious addition to the tiki canon.

Ingredients 6 ounces whiskey with a smoky flavor profile, such as Copper Fox Single Malt Whisky 6 ounces almond syrup or orgeat syrup (such as Monin) 1/2 cup hibiscus liqueur (such as Hum) 1/2 cup freshly squeezed lime juice 8 strips of lemon peel, for garnish Method In a pitcher that holds at least 3 cups, combine the whiskey, almond syrup,

hibiscus liqueur, and lime juice and stir well.

To serve, scoop ice into rocks glasses, pour in the cocktail, and stir each glass to chill. Garnish each glass with a strip of lemon peel.

Serves 8; total volume: 2-1/2 cups Editor’s note: Find out more about Sperryville-based Copper Fox Distillery at www.CopperFox.biz Follow Kara on Instagram and Twitter at @KaraNewman

But wait, there’s more

For a bonus recipe from Kara Newman’s Cocktails for a Crowd, visit our website, www.VirginiaWineLoverMag.com

www.VirginiaWineLoverMag.com

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Col Alto also features modern hotel rooms with all amenities, free wifi, fitness center, hot breakfast, outdoor pool and hot tub.

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