GRAPEVINE FROM PAGE 35
A well designed pairing will either amplify shared flavor compounds to heighten their sensation, or create a contrast of different tastes. There’s a science behind this process. But it’s more than science; pairing wine and food is an art. Carlisle Banner of Upper Shirley Vineyards, Daniel Zbiegien of The Farmhouse at Veritas, and Michael Clough of the Palladio Restaurant at Barboursville are among the masters of this art. While Virginia is famous for having around 300 wineries, only a handful provide a full dining experience. For those who wish to experiment with pairing Virginia wine and local dishes, these are the three wineries you should visit.
Matthew Fitzsimmons is a wine blogger who has visited almost every one of Virginia’s nearly 300 wineries. Track his progress on https:// winetrailsandwanderlust.com/
Upper Shirley Vineyard Upper Shirley is located along the banks of the James River in a rural area around 30 minutes south-east of Richmond. While most wineries tend to be part of a wine trail, Upper Shirley breaks the model by providing an all-inclusive experience that keeps patrons from needing to go anywhere else. Executive chef (and partner) Carlisle Bannister explained, “In order to really capture our market, we thought that having a restaurant would really showcase what we can do culinary. We have beautiful views, award winning wine, all in one place to capture the full experience.” As for his favorite pairings, “My palate has become seasonal. In the wintertime, I love using our rich and tannic tannat and Zachariah red-blend. Pairing those with anything hardy in the winter is super fun and is just a great match. One of my favorite pairings is these with a hearty, fatty ribeye. That’s pretty sexy right there. There isn’t a food on this earth that we couldn’t pair our wines with.” “In the summertime, I love our chardonnay and sauvignon blanc. The chardonnay has your traditional oaky flavor but is light and crisp. The sauvignon blanc is light, crisp and citrusy. It pairs nicely with lighter fare. And our traditional sparkling blanc de blanc pairs with everything.” His favorite part of the job? “I have a lot of favorites. Working with my young staff and teaching them, training them, and seeing them grow and become chefs is really fun. And not only do they have the chance to learn and grow I’ve learned almost everything I know from my guys. You learn new things every day.”
Chef Carlisle Banner
Barrel Oak Winery and Farm Taphouse Virginia’s Favorite Winery
Celebrating 13 Years
May 21st - 23rd Over $12,000 in Drawings Music, Oysters, Pizza & More Kids, Dogs & Picnics Always Welcome
Discover an Experience as Great as Our Wine! www.barreloak.com 38 | May 2021
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