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Harvest in a Bottle

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uicy roasted turkey with traditional fixings, sides, and all the pumpkin and apple pie we can handle, followed, of course, by that post-meal nap. The Thanksgiving dinner celebrates our local harvest, New England traditions, and family. However, for too long the wine served with this quintessential New England meal has been, well, not of a local nature. It’s time for a change. Bottles of local wine, which in New Hampshire often means wine made not with grapes but with native fruit harvested from orchards or locally foraged, can replace the less-thanlocal alternatives. Just a forty-minute drive from the center of Concord, you can find Hermit Woods Winery in the heart of downtown Meredith. There you can taste wines like Petite Blue, made with a pound of low-bush blueberries,

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with characteristics of a dry pinot noir, or their Heirloom Crabapple, a tangy varietal that’s great with that turkey. Sample their dry-style whites and reds, reminiscent of French grape wines, in their tasting room and take a tour—they do almost two thousand a year. Oenophiles can also visit for their 6th Annual Lakes Region Barrel Tasting Weekend on October 1 and 2 to meet the winemakers and taste products at four local wineries. Their wines are also available locally at Marketplace New England, Apple Hill Farm, Quality Cash Market, Red River Theatres, and the Concord Food Co-op. If you wish to visit and have a taste, Hermit Woods is located at 72 Main Street in Meredith. They can also be found online at www. hermitwoods.com.

www.hermitwoods.com

Slurps Up!

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riny bivalves from raw bars on the Seacoast get most of the attention, but at least one Concord spot has your raw oyster slurping needs in mind. Chef Corey Fletcher at Granite Restaurant and Bar at The Centennial Inn brings in oysters from all over the New England coast as well as Canada. The selection varies weekly, but recently he’s offered classic Blue Points (meaty and mild) as well as oysters from Duxbury, Massachusetts (salty and buttery), and Damariscotta, Maine (full-bodied and clean tasting). All are served on the half shell with pink peppercorn

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mignonette and a rich, citrusy Grand Marnier sauce. And with slurping comes sipping. The restaurant is a Wine Spectator 2016 Award of Excellence winner. Chef Corey, who also curates the wine program, recommends a pinot gris or rosé to complement the minerality in oysters. He also suggests something with a good acidity like a sauvignon blanc or a Sancerre from the Loire Valley region of France. Granite Restaurant and Bar at The Centennial Inn is located at 96 Pleasant Street in Concord. You’ll also find it online at www.graniterestaurant.com.

www.graniterestaurant.com FA L L 2 0 1 6 | A R O U N D C O N C O R D

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Around Concord Magazine Fall 2016 Issue