Savor Virginia Fall/Winter 2017-2018

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VOLUME 10 ISSUE 2 2017



Best Of



























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2017/2018 | Savor Virginia

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For awesome sponsorship, vendor and winery opportunities contact (Mention SAVORVAMAG)

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Photo by Annie Laura/621 Studios

6 Editor’s Note

Photo by Arphotecture

18 Serve 34 Wine For The Win

Announcing the leading vinos in our 10th Annual Wine Classic Awards

47 Sip And Stay

Central Virginia vineyards with on-site accommodations offer the option to turn in after you taste By Frank Morgan

53 The Dry Days




Library of Virginia exhibit explores Virginia’s prohibition, its long-lasting effects on the commonwealth and how much times have changed By Don Harrison










V 10.2

Best Of






















Photo by Pat Jarrett





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ON THE COVER… Photo by Jim Pile Oysters the Waypoint Way Styling by Waypoint Seafood & Grill, Williamsburg

SAVOR SCENE 9 In The Mix—A Stellar Opening, Rye Rising, Oyster Shell Recycling, Beer Chocolates, 2017 Virginia Craft Beer Cup Awards and more; 13 Taste Test—Apples were on the agenda during a tart trip to Dugspur; 14 The Dish—Carl Henrickson of Little Washington Winery has found the key to vineyard victory is not only producing great products but also offering education; 18 Serve—Esoteric uses a garden-green space and focus on craft beer and cocktails to create a welcoming vibe in Virginia Beach; 20 Cheers—CoVa BeerFest and Food Truck Rodeo 2017 and A. Smith Bowman’s Pioneer Picnic. SAVOR LIFE 21 Weekends—A rural and refreshing respite of fresh feasts—from river to restaurant; 24 Field Report— Virginia Chestnuts ushers in the return of the American Chestnut; 29 Feast—6 of the tastiest ways to eat oysters in the commonwealth. SAVOR THE REGION 59 Exploring Virginia’s 10 regions with options for dining, imbibing, playing and staying. Plus the commonwealth’s must-attend winery, brewery and distillery events. 60 Map—Locate Virginia’s wineries, breweries and distilleries; 62 Heart of Appalachia; 63 Blue Ridge Highlands; 66 Virginia Mountains; 67 Shenandoah Valley; 72 Northern Virginia; 74 Central Virginia; 77 Coastal Virginia—Hampton Roads; 80 Coastal Virginia—Eastern Shore; 81 Southern Virginia; 82 Chesapeake Bay.


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editor’s Note

All Things Virginia


he late afternoon sun warmed my face as I relaxed with a glass of Barboursville Chardonnay at Merroir, an oyster lover’s destination and tasting room in Topping. A chilled plate of raw and meaty bivalves rested in front of me, waiting for me to drink in their sweet liquor. First though, I needed a minute to appreciate that as I devoured them, I would be simultaneously taking in an expansive and amazing view of their brackish Rappahannock River home. Natural beauty, native food and fine wines to pair them with—it is afternoons like this one that make me appreciate all things Virginia. I visited Merrior to sample oysters for this issue’s Feast story, “Best of Bivalves,” and their BBQ Bourbon Chipotle Grilled variety made our list. For six more to try throughout the commonwealth, visit page 29. Oyster coverage continues in Weekends, with our travel writer’s adventures in Virginia Oyster Country on page 21. Additional fall getaway ideas can be found in the “Sip and Stay” feature, which gives a run-down of five Central Virginia vineyards with on-site accommodations (page 47). Knowing you don’t have to drive after your taste and tour might urge you to try even more vino. After being completely drawn in by freelancer Eric Wallace’s engaging “The Giving Trees” profile on Virginia Chestnuts, I feel these often overshadowed

nuts are something I need to try as soon as possible. Find out why I am so intrigued with their comeback on page 24. More compelling reporting can be appreciated in “The Dry Days,” an exploration of the Library Of Virginia exhibit about Virginia’s prohibition. Don’t miss the interview with Jimmy Boyd, the last of the oldtime moonshiners, that follows. It’s amazing how far our commonwealth has come—from bootleggers running from the law to a modern government that supports and celebrates our flourishing craft beer, spirits and wine industries. And so do we. We are with you, Virginia. From drinking Virginia wine on the banks of the Rappahannock to sip-and-stay weekends and even to moonshine, we are with you all the way.

Melissa M. Stewart


Betsy DiJulio, MA, EdS, is a full-time, award-winning National Board Certified high school art teacher and part-time artist, cookbook author, blogger and published writer on topics of art and art education, home and garden design, food/vegan food, eco-issues, artisanal businesses and day-hiking. Her culinary memoirs have been published by Alimentum; her first published cookbook is The Blooming Platter: A Harvest of Seasonal Vegan Recipes. In this issue, Betsy showcases her love of food writing in our Serve section on page 18, where she introduces us to the story of (and recipes from) highly praised restaurant Esoteric. 6

Freelancer Joe Tennis has contributed articles and photos to Coastal Virginia Magazine, Lake Anna Magazine and Blue Ridge Country. He is also the author of nine books, including Along Virginia’s Route 58: True Tales from Beach to Bluegrass (The History Press), Virginia Rail Trails: Crossing the Commonwealth (The History Press); and Haunts of Virginia’s Blue Ridge Highlands (The History Press). It’s easy to tell how much Joe enjoys traveling around the commonwealth, especially in his Weekends story, “Adventures In Oyster Country,” on page 21.

Award-winning writer and editor Don Harrison has penned articles for a wide variety of publications, including The Washington Post, The Virginian-Pilot, The Daily Press and Coastal Virginia Magazine. He hosts a longtime Sunday night music program on Charlottesville’s WTJU ( and helms a weekly Friday afternoon news-talk radio show on Richmond’s WRIR ( We are proud to feature Don’s piece “The Dry Days,” exploring Virginia’s prohibition and its effects on the commonwealth on page 53.

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Issue 2

1264 Perimeter Pkwy. Virginia Beach, Virginia 23454 757-422-8979 Publisher Randy Thompson Editor-in-Chief Angela Blue Executive Editor Melissa Stewart Assistant Editor, Web Ryan Miller Contributing Writers Betsy DiJulio, Don Harrison, Frank Morgan, Joe Tennis, Eric Wallace Vice President of Production Holly Watters Creative Director David Uhrin Art Director Matt Haddaway Client Relations Manager Stacy Graef Contributing Designers Josh Haralson, Chris Meligonis, Christina Sinclair, Kaye Ellen Trautman, Brian Woelfel Photo Editor Corey Watson Web Design and Development Web Creative Director Chris Murphy Senior Web Developer Brandon Litchfield Web Developer Caleb Whitehead Digital Sales Manager William Warford Digital Marketing/SEO Analyst Michael Saks Contributing Photographers Annie Laura/621 Studios, Jim Pile, Joe Tennis Vice President of Sales & Distribution Paul Brannock Account Executive Samuel Wilson Contributing Account Executives Christie Berry, Lori Conti, Eileen Dalby, Chip Fortier, Frank Moore, Kathy Talmage, Brenda Whitlow Customer Service Representative Kiara Davis Circulation Manager George Carter Marketing Director Lisa Davenport Web Marketing & Promotions Manager Kathryn Kelly Content Editor Arielle Patterson Online Content Editor Grace Silipigni Special Events Coordinator Pamela Hopkins Savor Virginia is published by VistaGraphics Staff Production Manager Robin Cather Controller Anita Burns Accounting Manager Dawn Meehan Accounting Clerk Kelsey Stephens 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



For advertising & distribution information please contact Paul Brannock at (757) 213-2461 or | second edition 2017/2018

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A Stellar Opening


lde Towne Portsmouth appeared to have all that a then-meets-now small city could want: historic architecture, arts and culture, popular music venues, an appealing riverfront and inviting shops and eateries. But there was nowhere for residents to buy wine by the bottle. Mandy Tamplin returned to her native Coastal Virginia to change that by opening Stellar Wine Co. She brought her two decades of experience in the wine worlds of Raleigh, N.C. and Charleston, S.C. and D.C. plus an eye for design. For 15 years of kitchen expertise, artistry and leadership, she turned to Chef Jamie Young, a Johnson & Wales graduate with six years of executive chef experience throughout Southeast Virginia. Chef Young will serve in a consulting capacity: procuring, hiring, training, and designing changing menus of tapas to include weekly specials, lunch and weekend brunch selections and handmade desserts. Open since the end of June, the cool, sophisticated, lamp-lit space belies its roots as a former comic book shop adjacent to the Commodore Theatre. Tactile, eclectic and decidedly sexy, this establishment offers table, bar and cushy banquette seating; colorful contemporary art; and toned-downed vignettes with a quirky “curiosity cabinet” vibe to create a space as unexpected as it is appealing and seductive. Wines by both the glass and bottle to enjoy on-site or bottles-togo render this respite part wine bar and part low-key wine shop





STELLAR WINE CO. where signature olive oils, vinegars 425 High St., and handcrafted platters and candles Olde Towne Portsmouth may also be purchased. Other beverage 757-706-0702. options include unique beer selections covering the major Wednesday and styles, spritzers, capThursday 11 a.m.– puccino/espresso, blood 10 p.m., Friday and orange San Pellegrino Saturday until 11 p.m., and a handful of distinc- Sunday until 9 p.m. tive mimosas. With a wine vision focused on some 250 ever-changing labels from small producers and family-run operations both local and global, it is only fitting that the menu of “Stellar Bites” be similarly broad in appeal, yet carefully crafted and exquisitely plated to complement the wine selections. Sourced from local organic growers and producers, the compact menu showcases Chef Young’s penchant for modern French cuisine balancing decadence and restraint. Here, simple food that speaks for itself doesn’t mean uninspired. Prepare to be both surprised and delighted by what new small-but-substantial savory offerings accompany, say, your toasted Marcona almonds—with rosemary essence and dried nasturtiums—and glass of sophisticated French rosé. Get your “global chill” on at this stellar cellar. SAVOR


—Betsy DiJulio





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Save Your Shells!


ast spring Virginia Beach-based Lynnhaven River Now (LRNow) built an acre and a half of sanctuary oyster reefs in the Eastern Branch of the Lynnhaven River using 20,000 bushels of shells saved from the trash so those shells can do the work they are meant to do—provide habitat for more oysters that will contribute to the cleansing of their waterway. From seed to table, many individuals, businesses and communities are working in harmony to steward Virginia oysters through shell recycling to help promote the resilience and vibrancy of Virginia’s coastal waterways. It’s a commonly known practice for watermen operations that provide shucked oysters to their consumers to recycle shells in an effort to perpetuate their oyster beds. Restaurants are joining the chorus as they collect shells and provide them to local recycling efforts for reef-building projects. In addition, LRNow worked with these restaurants to try to make these shells useful again and, upon receiving a grant, designed a shell collection pilot project. They enlisted seven restaurants, training their staff, providing collection cans and funding shell pick-ups. They also set up two public drop-off locations as their members became more aware so that households could also begin recycling their shells. The program continues today and has engaged 25 restaurants and five public drop-off locations. Additionally, they collect shells from as many as 20 special events throughout the year, noting that in 2016 they collected 3,600 bushels of shells that are not going into the trash.

IF YOU WOULD LIKE TO HELP, CONSIDER: 1. Finding out where you can recycle your household oyster shells (be sure to separate the shells from your regular trash and hold them in a vented container to reduce odor while they dry out before you drop them off). 2 P raising the restaurants, festivals and other locations where you enjoy Virginia’s variety of eight oyster flavors and that are participating in shell recycling efforts across the commonwealth. For more information visit or —Sherri Smith and Karen Forget

Rye Rising


anassas’ first craft distillery since Prohibition, KO Distilling, released their second brown (aged) spirit, Bare Knuckle American Rye Whiskey, at a public release event in June at their distillery. To mark this special occasion, KO offered a limited number of commemorative bottles of Bare Knuckle Rye to the general public. Each rye bottle came with a commemorative label that has been hand-numbered and signed by both Bill Karlson and John O’Mara, KO’s founders. “We are proud to have released our Bare Knuckle Rye. It is a locally made and locally sourced spirit, which has aged on-site in charred new American oak barrels for 18 months,” says KO CEO Bill Karlson. Karlson points out that rye is once again a popular spirit. Throughout the past decade, rye whiskey sales across the country have increased 1,000 percent. Bare Knuckle American Rye Whisky is made with 100 percent rye grain produced at 90 proof. It is now available on shelves at 100 Virginia ABC stores. For additional information about KO Distilling visit 10

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IN THE MIX • Devils Backbone Brewing

Chocolate’s New Companion We hear plenty about chocolate paired with wine, but a new collaboration proves it also matches perfectly with craft beer. Charlottesville-based Gearharts Fine Chocolates has launched a new product, Virginia Brewers’ Collaboration, a 12-piece, 6-ounce box of chocolates using these Virginia craft beers:

Company’s (Nellysford) Vienna Lager and milk chocolate ganache made with malted milk and “torched” caramelized sugar, dipped in Gearharts’ 66 percent signature Dark Chocolate. • Champion Brewing Company’s (Charlottesville) Falconer Wheat Ale and dark chocolate ganache with toasted breadcrumbs and candied lemon, dipped in Gearharts’ Dark Chocolate. • Port City Brewing’s (Alexandria) Porter and dark chocolate ganache created with a house-made “coffee toffee” and finished in Gearharts’ Dark Chocolate. • Hardywood Park Craft Brewery’s (Richmond) Singel Blonde Ale and milk chocolate ganache with mango and clove, finished in Gearharts’ Dark Chocolate.

al nnu A 8th Always the Second Saturday in November

November 11 10 AM - 4:30 PM Free Admission

Wine Tasting $15 includes souvenir glass

10+ from Taste Wineries ia Virgin

Gearharts’ Chocolates opened in 2001 and has been offering well-received artisan products since then. They were recently featured on the Food Network as one of the “Best Chocolates in America.” The Virginia Brewers’ Collection can be purchased for $29 at


Fo o Craf t d & Ve nd or s

r the F un fo mily! a F e Whol


oxwood Estate Winery in Middleburg is celebrating its 10th anniversary with a few new releases. “The Virginia wine industry has expanded, and so have we,” says owner John Kent Cooke. “When my wife, Rita, and I planned the vineyard and constructed the winery in the early 2000s, there were only 75 wineries in the state, and now there are over 280 at last count. In addition, Virginia now has seven American Viticulture Areas. The most recent AVA—Middleburg, Virginia—was proposed and initiated by Boxwood.” Boxwood has expanded from 16 acres originally to 26 today, and now grows white Bordeaux grapes as well as red. In this anniversary season the winery is introducing Boxwood Estate Reserve, a Bordeaux-style blend of the estate’s finest grapes, and the introduction of the first Sauvignon Blanc, sold exclusively this year in Boxwood’s tasting rooms and through the Wine Club. These wines join the Topiary, Trellis and Rosé labels, to produce no more than 5,000 cases each year. “This success is the result of choosing varietals and clones suitable to this area, maintaining a sustainable vineyard and meticulously processing the grapes into our fine wine,” says Cooke. For more on Boxwood Estate Winery visit

Admission Discount with Festival Wristband

(540) 477-2432 I-81 Exit 269 | SECOND EDITION 2017/2018

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Best Of Brews


he Virginia Craft Brewers Guild held the 2017 Virginia Craft Beer Cup Awards in June at WestRock in Richmond. There were more than 240 brewers in attendance to celebrate excellence in craft beer this year. The Virginia Craft Beer Cup competition was managed by master Beer Judge Certification Program (BJCP) judge Tom Cannon and 40 judges. The competition also benefits from the continued counsel of Bill Butcher, Port City Brewing, and Bill Madden, Mad Fox Brewing. This year 356 beers in 24 categories were entered into the competition. The judging took place in May at Fair Winds Brewing Company in Lorton. The Virginia Craft Beer Cup continues to be the largest state competition of its kind in the United States. The VCBG is committed to giving its members the opportunity to compete in Virginia, obtain critical feedback from certified judges and get noticed statewide. “The Virginia Craft Beer Cup recognizes brilliant independent craft beer and the creativity of the brewers that make it all happen,” says Brett Vassey, president and CEO of the Virginia Craft Brewers Guild. The 2017 Virginia Craft Beer Cup Best of Show winners were: First Place: Smartmouth Brewing Company, Safety Dance Second Place: Old Ox Brewery, Black Ox Third Place: St. George Brewing Company, Summer Ale For a complete list of categories and winners, visit



he Virginia Distillers Association (VDA) joined 45 distilled spirits producers from across the country who gathered in Washington, D.C. in June for the Distilled Spirits Council’s (DISCUS) eighth annual Public Policy Conference. Catoctin Creek Distillery, Copper Fox Distillery, KO Distilling, Ragged Branch Distillery, Virginia Distillery Company, and Vitae Spirits Distillery participated in more than six congressional visits with their home state legislators to urge lowering the high federal excise tax rate on spirits such as whiskey, vodka, rum and other distilled spirits products, and discuss other issues of importance to the sector. The delegation of VDA members met with Sen. Tim Kaine, Sen. Mark Warner, Congressman Bob Goodlatte, Congresswoman Barbara Comstock, Congressman Rob Wittman and Congressman Tom Garrett to urge support for the Craft Beverage Modernization and Tax Reform Act, which would lower the federal excise tax for spirits, beer and wine producers of all sizes for the first time since the Civil War. The legislation currently has 45 sponsors in the U.S. Senate and 226 in the U.S. House of Representatives. Members of the Virginia Distillers Association also invited the lawmakers to visit their distilleries to see firsthand the importance of the distillery to the surrounding community in terms of jobs, tourism and agriculture. Gareth Moore, VDA president and CEO of Virginia Distillery Company expressed that, “Partnering with the Distilled Spirits Council to advocate for improvements to our federal tax regime demonstrated how working together not only as Virginia distillers in Virginia but as distillers across the United States is effective in creating awareness for our legislators about the regulatory burdens our industry faces. Our delegation of Virginia distillers was strong in numbers, strong in enthusiasm, and strong in friendship as we met with our representatives and senators.” The conference also featured an evening “Meet Your Distillers” reception where members of Congress and their staff sampled their home state spirits products. “This conference brought together leaders in the distilling sector to discuss policy issues that impact them at both the federal and state levels,” said Distilled Spirits Council president and CEO Kraig R. Naasz. “We brought a united message to lawmakers that distillers of all sizes play an important role in the nation’s hospitality sector.” SAVOR


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itting the mountain back roads on a lazy Saturday afternoon always warms my imagination, especially exploring the Blue Ridge Highlands of Southwest Virginia. Taking the twisting, turning byways off the Blue Ridge Parkway in Carroll County was made even more appealing with the anticipation of a visit to Foggy Ridge Cider at Dugspur. Vineyard Vibe: The thick trees of the apple orchard majestically load the landscape at Foggy Ridge Cider’s elevation of about 3,000 feet, near the modest but welcoming Cider House. Outside, half a dozen patrons relaxed on a small porch, sipping cider, while inside about a half-dozen more gathered at a tasting table, hearing school teacher and cider-server Irena Childress explain the history of Foggy Ridge Cider. Diane Flynt and her husband, Chuck, planted the first apples here in 1997; Foggy Ridge gained an ABC license in 2004. “We ferment slowly in stainless steel and do not add flavorings such as hops or other fruit juices,” Diane Flynt said. “We believe great cider begins with great ingredients, which to us means authentic cider apples, full of tannin, acidity and complex flavor.” Tasting Notes: Standard tastings cost $5 for five varieties. Among them: The Serious Cider awakened my palate with a taste like Brut Champagne, providing a tart citrus aroma and a long finish. The aptly-named First Fruit was more refreshing and more flavorful, made from Hewe’s Crabapples. I sensed an even richer apple flavor in the crisp and fruity Stayman Winesap, made from the mountain-grown Winesap apple. Then I finished with an ounce of the sweet-and-filling Pippin Gold Dessert Cider, a port made from the hard apple cider of Foggy Ridge and the apple brandy of Laird’s, one of the country’s oldest distillers. That des-

Diane Flynt (left) and Irena Childress welcome weekend travelers to visit Foggy Ridge Cider for tastings and a tour.

sert cider, incidentally, could provide more than just a drink. “We also suggest drizzling it over pound cake and ice cream,” Childress said. “And blending the Serious Cider and the Pippin Gold makes a really nice cocktail.” Favorite Finds: Diane Flynt’s dedication to producing a sustainable resource proved a rewarding discovery, especially as she offered to lead a brief tour of the heirloom apple orchard. “Our goal has always been to grow authentic high tannin cider apples and make a fine cider, like winemakers make fine wine,” Flynt said. “I feel as if I’ve come back to my roots and feel privileged to grow trees that will outlive me, producing cider apples long after I’m gone.” Hours and Events: Open seasonally April to Thanksgiving, based on weather, on Saturday 11 a.m.–5 p.m. and Sunday noon–5 p.m. The Fall Orchard Walk (Sept. 16, 1–2:30 p.m. and 3–4:30 pm.) includes walk, handouts, glass of cider on crush pad, cider and apple tasting plus logo glass for $10. The Apple Harvest Celebration (Sept. 30, 11 a.m. –5 p.m.) features more than a dozen authentic cider apples to sample, heirloom apples for purchase and picnic items for an orchard picnic; cost is $7 for apple tasting, cider samples and logo glass.

—Story and photos by Joe Tennis

1328 Pineview Rd., Dugspur. 276-398-2337. | SECOND EDITION 2017/2018

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Grape Guide



ittle Washington Winery started out as a hobby back in 2006 when Carl Henrickson bought a wine kit and decided to start making wine on the kitchen counter of the townhouse he shared with his wife, Donna, in Alexandria. Soon the slightly cramped space was loaded with vino-making gear. “We took wine making and vineyard management classes, and all of a sudden our weekends became consumed with looking for slopey, southeast facing land,” says Carl. The couple fell in love with a farm on Christmas Tree Lane in Little Washington—60 miles west of Washington D.C., high on the edge of Skyline Drive at Shenandoah National Park—and both decided to jump off the career ladder, quit their jobs and move to the country. “The adventure isn’t as easy as the classes made it seem, but it is an enormously passionate lifestyle change, it is hard work, and it is living off the land with a full frontal view of Old Rag. How bad can that be?” Not bad at all, especially when, in addition to a vineyard offering magnificent views and well-received wines, Carl has discovered a few more secrets to success—one-ofa-kind experiences like his Dirt Road Wine Club and going beyond tastings to wine education with his extremely popular Foodie-U Wine School. We spoke to Carl recently about his classes and philosophy on providing patrons with top-quality wine while also making sure they learn something. 14

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Photos by Annie Laura of 621 Studios

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THE DISH What have you learned over the years about growing wine in Virginia? It is hard work. It does consume you, so you better be fully committed. Listen to the scientists at Virginia Tech. Don’t listen to everyone’s best next idea. What are some changes you have made since the early years to better your product? Have any of your philosophies changed or been thrown out completely? In short, we have learned to let the fruit speak. We are emulating the wine-making style coming out of Burgundy, Switzerland, Piedmont— less oak, less sugar, more fruit. Instead of just making wine, we are making wine to pair with food. We don’t make wines to catch a judge’s attention and win an award. Our wines are trending toward dry, lower alcohol, more food-friendly wines. What is your favorite grape to grow? I personally love the chemistry of the blends. I love crafting the perfect big red masterpiece in the winery. But for my favorite grape to grow and make wine from I would say chardonnay is our big thing here at Little Washington Winery. We make steel and oaked chardonnays, depending on our mood and what our guests are telling us they like. When we first opened we noticed a lot of guests covering their glass and saying ‘no thank you’ when we said the word chardonnay. Every winery makes a chardonnay, and people think they know the wine and don’t care to taste it. It became a challenge for us to change the mindset. Which of the wines you make is your personal favorite? The very first wine I ever made and continue to make is called George. It’s a Meritage blend based on the style of left bank Bordeauxs. It’s my chemistry project, my masterpiece. Every year I tweak it a bit trying to perfect one bottle of wine before I die. It has garnered some impressive awards, including the number one wine in Virginia, so now when I play with the blend I have to keep in mind George’s pedigree. In my opinion it is way better this year than it was when it was named the number one wine, the third best blend on the East Coast and was mistaken for a $100 Bordeaux. Speak a little bit about which wine is most popular with your consumers. Do you feel that over the years people are becoming more open to and knowledgeable about Virginia wine? We’re having fun with rosés. As part of our Dirt Road Wine Tour we have been introducing people to rosés at the tasting bar because they tend to garner such a big aha moment for guests. Most people see the color and steer clear of rosés because they think of cotton candy. The | SECOND EDITION 2017/2018

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THE DISH ones we are finding are totally opposite of that stereotype. We have made three rosés of our own so far. Each year they have been totally different, depending on what we are doing with our reds. This year we brought our favorite Tavel, Provence and Uruguay rosés into the winery to taste while we decided how to make ours. As our idea emerged we had a very rare rosé with a secret blend. I have to say, we nailed it. You seem to offer some unique experiences that set you apart from some of the more traditional wineries. Can you talk about your Dirt Road Tour and Club and how the idea came about? When we bought the farm we called our buddy Andrew and said come and look at our retirement plan. He is one of the top sommeliers (professional drinker) in the country. He started a very cool project, Vino 50, the Grape American Road Trip. He is looking for the most incredible wines you’ll never find anywhere because they come from small farms in funny places and are often sold only on the farm. Some small producers, like us, don’t have a goal to produce wines for grocery stores ... the goal is to perfect one bottle of wine. So, Andrew is always out on his Road Trip, and we told him, ‘When you come across an incredible wine, we want to showcase it at Little Washington Winery.’ We feature the most amazing wines he and we are

finding in our tasting room. Every visit is different here. We want our guests to taste a grape they have never heard of, learn something they never knew about wine and capture our quest of keeping small farms in farmland. We call it the Dirt Road Wine Tour.

“The adventure isn’t as easy as the classes made it seem, but it is an enormously passionate lifestyle change, it is hard work, and it is living off the land with a full frontal view of Old Rag. How bad can that be?” And your ever-growing selection of wine boot camps and classes in the seminar room? How and when did those begin? Everyone told us we better stick to Northern Virginia, where there are lots of people willing to drive to tasting rooms. But the farm we

fell in love with is a little bit further off the beaten path. What we love most is the serenity of this place. It’s magical. Our proximity to the mountains makes you learn to relax. We wanted to share it with people like us who were always in that tense slow motion commute through the city. We opened our tasting room in 2011, and then we sat there. Waiting. Little Washington Winery is the last winery on the 211 trail. It quickly became obvious that we needed to come up with a plan to get people to make the drive first and work their way home. So we started an irresistible wine class—Wine Bootcamp. Give us two hours, and we’ll turn you into a certified wine snob. We now have around 11,000 graduates of Wine Bootcamp. And, from their requests, we have developed 12 additional wine-centric classes that we teach here. What is your favorite class/seminar to teach? All of our classes are very well received. Eighty Minutes Around the World is a fun one—it’s a geography class of the world through wine. Triple Threat is a crazy amazing challenge of a class. In that seminar you learn to pair chocolate, cheese and wine. The 15 Rules of Food & Wine Pairing is a hard class to prepare for because it is a tad heavy on the food, but everyone loves it.

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THE DISH Why do you feel it is important to educate people about wine? Remember, wine is only a beverage. Interesting and lots of fun but just a beverage. Every wine has its own history and story. When you know what’s going down on the farm and with the making of wine, your entire perspective of the bottle on the dinner table changes. It’s like you have invited a friend and now you’re going to cook his favorite foods and tell stories. Our Dirt Road Wine Club members have started to be a lot more selective of the wines they enjoy. Have these Foodie-U classes been well received, and would you consider them one of the keys to your success? The Foodie-U Wine School is the hardest and the very best thing we have done. It takes a lot more work and energy than sitting there waiting for people to walk through the door, but it really does give wine enthusiasts a deeper glimpse into what’s really happening on their dinner table when they invite a bottle of wine. What is on the horizon for Little Washington Winery in next year, and what are some of the highlights in your long-term plan? If it’s not fun and interesting we don’t do it. If our employees can’t deliver a fun and interesting experience for our guests we fix that. We launched the Wine Loves Chocolate tasting rooms a few years ago, and they went absolutely bonkers. The tasting room in Little Washington was named the best retail wine shop in Virginia (we think it’s because it is half full of chocolate). The tasting room in Charlottesville was named the best wine bar in Charlottesville for the past two consecutive years. We might add another Wine Loves Chocolate this year. We are working on two new wine and food pairing adventures to be announced soon. And, we do have another big, big surprise coming up. Stay tuned. How do you feel about the future of the Virginia wine industry in general? Thanks to friendly legislation, wineries in Virginia have the ability to thrive and survive. The economic impact a vibrant wine industry can have on a state is starting to really show in Virginia. We have a hand full of celebrity wineries here who are so successfully garnering attention toward the state. When the national market is paying attention, everyone wins. Most of the almost 300 wineries in Virginia are small farm, family-run operations. Together we all are saving a lot of farmland and creating living wage, rural jobs and making a huge impact on Virginia’s economy. SAVOR | SECOND EDITION 2017/2018

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he garden grounds us,” reflects Kristina Chastain, experienced restaurateur and co-owner—with husband, Tim—of Esoteric in Virginia Beach; she then laughs at her pun. But, indeed, the organic garden does ground this mini community that the Chastains have created. The inviting complex is a property the couple acquired on 17th Street near the Oceanfront, an area Kristina has always loved for its gritty, undeveloped, “not vanilla” feel in the up-and-coming ViBe Creative District. Built in the early 1930s–40s, the appealing compound houses Esoteric and Commune, another of the area’s wildly popular restaurants, both with terrace seating; Tenant E, a large, eclectic, multi-use space for events and “edgier” art exhibitions; an artist’s studio; and open, airy office space. Being very selective about tenants has led to the realization of the Chastains’ vision for an entity that is “bigger than the sum of its parts.” And the garden-green space anchors it all as a natural nexus for tenant businesses, their employees and guests. Kristina and Tim were steeped—or perhaps fermented is a more appropriate word—in the restaurant business as the vice president and executive chef, respectively, of Captain George’s in Virginia Beach, Kristina’s family’s business. When they decided to start their own gig, they developed a three-pillared approach to beer, cocktails and food. The result was a craft beer-focused, cocktail-forward restaurant serving modern American cuisine with a worldly emphasis. Tim, who is a Johnson & Wales-trained chef and beer connoisseur, spends much of his time ferreting out unique beers and developing relationships with brewers, both local and international. With 30 taps total and 28 to work with—one is devoted to root beer and another to kombucha—Tim prides himself on “one-offs.” As he describes, some of these kegs may never even hit the price list.


“Once they’re here, drink them, because you’ll probably never see them again,” he advises. Tory Siebels, the mixologist, takes the lead on cocktails that are clean-tasting, made with fresh ingredients, and interesting, yet straightforward. Consciously working to avoid the elitism that sometimes surrounds wine, the Chastains are devoted to helping customers find a beverage they like, whatever it might be, and pairing it with delicious food. With a menu that changes more often than seasonally, and beers that are often here today, gone tomorrow, servers are carefully trained to pair food with categories of beer. At the ripe age of 30, executive chef Brian Wegener earned his chops at the likes of Virginia Beach restaurants Eurasia and Burton’s Grill. Though he began as sous chef, his talent and passion were quickly recognized, and he was promoted. Kristina attributes his success not only to his ability and enthusiasm, but to a balance of leadership and followship as well as an expansive attitude toward

feedback. His menu is a feast of inspired Ss: Snacks, Smalls, Salads and Soups, Sandies (aka Sandwiches), Sides and Sweets. Dishes like house pickled veg, roasted cauliflower, duck tacos and charred octopus are served up in an intentionally “under-designed” space created by the design-loving Kristina where massive windows, original tin ceiling tiles, cement floors, vintage-inspired white tiles, Carrara marble counters, reclaimed wood and steel furnishings, and architectural salvage doors cozy up to black accent walls, blackand-white chevron wallpaper and contemporary “street art” murals by Stone Cold Nasty. Noting that “the restaurant industry is all about relationships on many levels,” Kristina and Tim nurture symbiotic relationships with like-minded socially- and environmentally-conscious artisanal businesses—like the ViBe’s Benevolent Design and North End Bag Co.— for whom “sustainable” and “repurposed” are not just buzzwords, and for a community for whom conversation and connection—oh, and cuisine—are king.

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BACON-BRAISED BRUSSELS Serves: 4 EQUIPMENT Mandolin or sharp chef’s knife Pan (preferably cast iron) Metal spoon

EQUIPMENT Large metal bowl Large sheet pan Strainer

INGREDIENTS 1 cup cooked bacon with reserved fat 1 quart Brussels sprouts, shaved 1 tbsp. bourbon 1/2 cup heavy cream 1/2 tsp. garlic, minced 1/2 tsp. shallot, minced Salt and pepper to taste

INGREDIENTS 3 lbs. sweet potatoes from Cromwell Farms in Pungo 1/2 cup honey from Golden Angels Apiary in Linville 2 tbsp. pickled thyme Salt and pepper to taste

METHOD Set mandolin to 1/8 inch, and shave Brussels nice and thin. Make sure the pan is hot when adding the reserved bacon drippings. Add bacon and sweat, but do not burn. Quickly throw in shallots, garlic and shaved Brussels, and cook for about 10 seconds, tossing in the pan. Deglaze the pan with bourbon, burn off the alcohol, and add cream. Reduce until the cream is nice and thick, and add salt and pepper to taste.

VIRGINIA BEER PAIRINGS Commonwealth Brewing’s Mano Del Puma, a Mexican-style lager, 4.8% ABV Ocelot Brewing’s Country Roads, a classic saison, 6.7% ABV “Both choices are smooth and light,” says Kristina. “The perfect accompaniment to a hearty dish that won’t overpower the taste of the entree but instead complement it nicely.”

OPPOSITE PAGE: Eso’s Grilled Bone-In Pork Chop THIS PAGE: TOP: Esoteric Owners Kristina and Tim Chastain BOTTOM: Chef Brian Wegener and Restaurant Manager Tory Siebels PHOTOS: By Jim Pile

METHOD Peel potatoes, dice into medium-sized cubes, and put into cold water. Strain potatoes, place into a large bowl, and toss with honey, thyme, salt and pepper. Put onto a sheet pan, and roast for 15–20 minutes at 400 degrees to pull out the natural sugars. SMOKED HONEY GASTRIQUE EQUIPMENT Smoker INGREDIENTS 2 cups honey from Golden Angels Apiary in Linville METHOD Smoke honey until it becomes extremely golden and dark caramel in color. It should taste sweet and smoky. GRILLED CHAIRMAN’S CHOICE PORK CHOP Equipment: Grill Grill tongs Ingredients 10 oz. pork chop, hand-cut and bone-in Salt and pepper to taste Method Make sure the grill is hot enough to char but not burn. Grill chops for 6–7 minutes per side, and let rest for 5–10 minutes depending on size. SAVOR | SECOND EDITION 2017/2018

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The local food truck and craft beer scenes of Coastal Virginia collided on Saturday, May 6 at Hunt Club Farm in Virginia Beach for the annual CoVa BeerFest and Food Truck Rodeo, with a portion of the proceeds benefiting The Noblemen, who also poured the brews at the fun-filled event. Guests enjoyed beer from 10 local breweries in a commemorative BeerFest glass and received a free one-year subscription to Coastal Virginia Magazine as well as offerings from food trucks, Cobbler Mountain Cider, live music by Anthony Rosano and the Conqueroos and Strange Rootz, games, prizes and specialty vendors.

A. SMITH BOWMAN’S PIONEER PICNIC To celebrate their second consecutive “World’s Best Bourbon” win from Whisky Magazine, Fredericksburg’s A. Smith Bowman Distillery hosted an intimate Pioneer Picnic to thank supporters. Master Distiller Brian Prewitt expressed his gratitude to the crowd of nearly 100 community partners and whisky fans. Guests had the opportunity to taste the world’s best bourbon while listening to modern folk music from Cabin Creek. Two signature cocktails were in the mix—a traditional Old Fashioned or a modern twist on the bourbonginger featuring chamomile simple syrup called the Remedy. The event included a spread from local culinary duo Joy Crump and Beth Black. The restaurateurs behind Foode, Mercantile and 6 Bears & A Goat brought Southern favorites including pimento cheese and tomato sandwiches with Duke’s Mayonnaise, deviled eggs, smoked beef ribs, and chocolate chip cookies made with ancient grains.


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Photos by Tyler Darden

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life weekends

Inn at Warner Hall offers elegant lodging at Gloucester Courthouse.


Adventures in Oyster Country

t’s Chef Win Goodier’s night to show off oysters at the stately Inn at Warner Hall in Gloucester. And this waterman-turnedchef arrives with a multi-tiered display of fun and fanciful culinary creations. “What really flavors an oyster is its environment,” says Goodier, the corporate chef and director of business development for the Ward Oyster Company. “If you’ve had Rappahannock oysters, they’re going to be not as salty, because they’re further up in fresher water.” Goodier’s oyster offerings mark the highlight of my weekend stay at Warner Hall, an inn situated on the site of a Severn River plantation, dating to 1642. All around are oyster grounds— places where tasty bivalves grow in cages on the river bottoms of Gloucester, Lancaster and Middlesex counties.

A Rural And Refreshing Respite Of Fresh Feasts— From River To Restaurant Story and photos by Joe Tennis

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weekends It takes two to three years for oysters to mature under farm-raised conditions, Goodier says. “The difference between the aquaculture oyster and the wild oyster is ours are sterile. All they want to do is eat. They don’t want to spawn.” Which shucks up another thought: Should you avoid eating oysters in the summer? “There’s nothing wrong with them—the wild oysters. But that’s when they spawn. They get thin, and they get milky,” Goodier says. “Our oysters stay the same 12 months a year.” Farm-raised oysters have a thinner shell than wild oysters. They also grow about twice as fast; some reach restaurant-quality maturity in as little as 18 months. “Last fall we got phenomenal growth,” Goodier says. “And we’ve noticed the water stays clear in the fall earlier and stays clearer in the spring a little bit later.” Credit the oysters: Each filters about 50 gallons of water a day, says Joni Carter, Lancaster County’s coordinator for oyster asset development. “And each river that they come from, and each part of the river, gives them a different salinity and a different taste.” Oysters mirror their environment, says Patrick Oliver, the director of farms for the Rappahannock Oyster Company in Topping. “So you can kind of see the difference. On the

that wild population. “And we’re babying them outsides of the shell, they have a little bit darkall the way,” Oliver says with a smile. “When er shell sometimes.” they need a little bit more room, we give it to Both the Ward and Rappahannock compathem. And also the breeding behind it: You nies raise millions of farm oysters each year. find oysters that are disease resistant, you find Adding these oysters to Virginia’s rivers has oysters that grow fast, and you start to breed appeared to improve water quality and spawn those oysters.” grasses, says Oliver. “So the water, you can Virginia Oyster Country, in turn, bursts with now see through it easier.” bountiful blue crabs All of this is quite a at sites like Urbanna breakthrough from the Seafood Company, 1980s, when Virginia’s where I crunch wild oyster industry The Dog and Oyster Vineyard through a soft-shell declined and crab sandwich, then men wondered how 800-438-9463 take a tour of the softthey would get oysters shell shedding pools back. The Inn at Warner Hall with restaurant owner “That’s where Rufus Ruark. culture kind of came 804-696-9565 The next into play,” Oliver says. day, I board the “We’ve harvested so Merroir Rappahannock River many wild oysters, the 804-758-2871 Charters with Captain oysters had problems. William Saunders on We had disease come Rappahannock River Charters his all-wooden, 38-footthrough with long, Chesapeake vesting.” 804-761-2974 deadrise, Miss Nicole. So, in recent years, Saunders’ workboat watermen have turned Tides Inn provides a delightfully to raising their own 804-843-3746 adventurous and frothy oysters to supplement

Extend Your Stay

Urbanna Seafood 804-758-8588 Virginia Oyster Country


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weekends journey, checking crab-pots and pointing to oyster grounds along the way. “And not only do you get the culinary experience,” says Saunders, 47, “but you get the history and the education that goes along with it.” Landing at Topping, I check out Merroir, a small-plates eatery serving Rappahannock (sweet), Rochambeaus (mild) and Olde Salts (briny) oysters. And what’s also not to miss: the crab cake topped with remoulade. With an afternoon to spare, and still eager to explore, I investigate Irvington and discover The Dog and Oyster Vineyard. And I find it’s more than a place to sip award-winning reds and whites served by “wine edu-tainer” Margo Fahey and owner Dudley Patteson. On the lawn, this winery uniquely features the mobile-cooking skills of Bryan Byrd, an oysterman and owner of Byrd’s Seafood. “Everybody’s doing farm-to-table,” says Byrd’s mother and business partner, Phyllis Reynolds. “We’re doing water-to-table.” Never mind it’s far from fancy. “This is what you get. Fresh out of the water, under a tent,” Byrd says. “I can do raw, roasted, fried. And I can do the soft-shell crabs—whatever’s fresh and local at the time. I try to be as seasonal as possible.” Roasting freshly-caught oysters on his grill, Byrd says, “These are out of Little Bay, just north of the Rappahannock. They’re lightly salty with a mineral finish. And I like to serve what I call a medium-rare oyster, so it’s not overcooked.” Byrd next holds up a batch of soft-shell crabs. “These are still fresh and alive and right out of the Rappahannock River, literally one hour ago,” he says. “So they’ll be alive, dropped in the fryer, and you’ll be eating them two minutes later.” I eagerly munch on those lightly-battered bites as well as Byrd’s famous and fluffy fried oyster tacos, topped with a Sriracha key lime slaw. Nesting nearby for the night at the Tides Inn, I savor supper in the hotel’s Chesapeake Dining Room: a four-course feast of “Angry Oysters,” teeming with hot juices; heirloom tomato and asparagus Caprese salad; a duo of jumbo lump crab served with a medallion of roasted beef tenderloin; and bowlful of berries and cream. This deliciously caps my weekend in the Virginia Oyster Country, a rural and refreshing respite of fresh feasts—from river to restaurant. “And it’s not just about eating oysters. It’s about experiencing the real watermen, getting those oysters right out of the water,” says Michelle Brown, the economic development and tourism coordinator for Middlesex County. “And it’s all about the one thing that everybody has in common, which is seafood and eating and the water and being together.” SAVOR

OPPOSITE PAGE: Baked oysters are served by Chef Winslow “Win” Goodier at Warner Hall. TOP: Capt. William Saunders operates tours on the Miss Nicole. ABOVE: House and dock at the Severn River of Warner Hall. RIGHT: Live soft shell crabs are gently battered and fried at Byrd’s Seafood. BELOW LEFT: Margo Fahey is a wine “edu-tainer” at the Dog and Oyster Vineyard. BELOW RIGHT: Oyster cages wait on a dock in Topping. | second edition 2017/2018

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The Giving Trees

Virginia Chestnuts Ushers In The Return Of The American Chestnut


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FIELD REPORT By Eric J. Wallace Photos by Annie Laura of 621 Studios


he route to David and Kim Bryant’s 45-acre chestnut farm meanders through the hilly backroads of Nelson County, terminating in a mile-long gravel drive that winds in alternating sequence through orchards and forests, orchards and forests. Climbing toward the modern cabin-style home and big metal barn, the views turn dazzling. On the horizon, a rising panorama of Blue Ridge Mountains. Mounting the Bryant’s porch, the dappled canopies of some 1,500 adolescent chestnut trees shimmering in the orchards below. It’s getting on toward sunset. The light shafts blunted through soft pink clouds, dusting everything golden. Like a landscape from the pages of Steinbeck—some Joad encountering for the first time the glory of the Salinas Valley. Confronted by the eye-candy, it’s hard to believe that, less than 15 years ago, this hillside was covered in pitch pines. “When we bought the land in 2002, we didn’t know what we were going to do with it,” says David. “We had a goal of clearing some acreage and hoped to produce an agricultural product that, even if it didn’t pay wages, would at least pay the mortgage on the house. But that was it. We didn’t have a specific plan.” Which is to say, the Bryants had no intentions of growing chestnuts. And if you’d suggested to the couple they’d soon find themselves at the forefront of an agricultural revolution comparable to the effort to restore the Chesapeake Bay oyster? “I probably would have laughed at you,” says Kim. “My knowledge of chestnuts was more-or-less limited to a line from a Christmas song. I’d never even tasted one. ‘Chestnuts roasting on an open fire,’ that’s all I knew.” However, nowadays, expecting to reach production yields of more than 200,000 pounds of chestnuts a year within the next decade, the Bryants are comfortable with comparisons to the revitalized Bay oyster industry, and Salinas Valley both. “We’d like to see this area become for chestnuts what the Salinas Valley is for almonds,” says David. “And we feel strongly we can make it happen.” Beginnings

“We’d like to see this area become for chestnuts what the Salinas Valley is for almonds,” says David Bryant of Virginia Chestnuts. “And we feel strongly we can make it happen.”

As they approached retirement age, the Bryants, both 63, became attracted to the idea of getting into farming. The two had been in the software business for well over a decade, with David founding a company specializing in providing corporations with learning management systems in the early 90s. After 10 years spent living in Richmond, they wanted to

escape the grind and hustle of city life and get closer to the land—to live the country lifestyle, as it were. Raised on a small, Nelson County farm, David had worked the area’s apple and peach orchards as a teenager, and knew a thing or two about farming. Deciding on Shipman—a tiny, very rural community located a few miles off Route 29, where land could be got for relatively cheap—they made the plunge. However, the decision to plant chestnuts came as a surprise. “I came across an article on growing chestnut trees by accident, and we got interested,” says David. The more they researched, the more interested they became. “We quickly realized this was the perfect crop. It met all the hallmarks we were looking for.” First off, the couple planned to retire. So, whatever they chose to farm, it could be only so physically demanding. Second, they wanted a specialty crop that was in demand, but not subject to the bubble-and-bust cycle of a fad. And third, like most entrepreneurs, they desired a product that would yield high returns. “When you invest in automated machinery, growing and harvesting chestnuts doesn’t require the labor demanded by other crops, which is a huge plus,” explains David. “And when we looked at the legacy factor and the economics, it made great financial sense.” In the spring of 2004, David and Kim made their decision. Planting an experimental crop of more than 100 chestnut trees on a 5-acre plot of orchard, Virginia Chestnuts was born. Legacy Crop More than likely, if you’re a Virginian, you know about the disappearance of the American chestnut tree. Ranging from Maine to Missouri, the trees once stood upward of 100 feet tall with canopies equally as wide, numbered in the billions, and were more abundant than oaks. Praised by lumberjacks for their wood, farmers for their ability to feed livestock (both as raw nuts and milled feed), and gourmands as the finest chestnut in the world, the trees were also the single most important source of food for wildlife along the East Coast. However, by 1950, mature American chestnuts were a thing of the past. What happened? “At the beginning of the 20th century, an Asian fungal disease was accidentally imported to the U.S.,” says vice president of education with the Virginia chapter of The American Chestnut Foundation (TACF), Warren Laws. “It was first detected in New York in 1904, and rapidly spread through eastern forests.” A wound pathogen, Cryphonectriaparasitica—i.e., the | second edition 2017/2018

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Chestnut Blight—entered the trees through an injury in the bark, killing vascular tissues and spreading until it choked off nutrient supplies above the point of infection. Within a few decades, the population was decimated. Then, in 1983, TACF was founded, after botanist Robert T. Dunstan found a way to bring back the iconic tree. By means of a backcross breeding program, the organization began reintroducing the species to its native-habitat. “We used Chinese chestnut trees that were naturally resistant to the blight and crossed them with American chestnuts,” explains Laws. “Then, we backcrossed those trees to the American species. Each generation was then inoculated with the blight fungus, and only those trees with the highest resistance were used to breed further generations.” The process continued over seven generations, until an American chestnut tree retaining no Chinese characteristics beyond blight-resistance was produced. Using that stock, to date, the organization has established more than 680 planting locations on a total of 1,883 acres of public and private land. Meanwhile, with the trees’ slow, steady reappearance, commercial nut growers took notice. While TACF’s mission focused on the trees’ reintroduction to the deciduous North American ecosystem, and was essentially one of conservation, in 1996, a group of 30 active and would-be 26

chestnut farmers joined forces and founded the Chestnut Growers of America. A nonprofit, according to Richmond-based secretary-treasurer, Jack Kirk, the organization focused on promoting chestnuts in the marketplace, increasing consumer knowledge, disseminating information to growers, improving communication between growers, supporting research and breeding work, and generally furthering the interests and aptitude of chestnut growers. “This was a legacy crop that, for most Americans, had become a kind of legend,” says Kirk. “In the 19th century, everyone in the country knew what a chestnut tasted like. And today, as more and more people learn about the comeback of the American chestnut, and discover the great taste of these nuts, we’re going to see astronomical growth in demand.” Since its founding 21 years ago, the organization has grown to include more than 100 grower-members—one of which is, you guessed it, Virginia Chestnuts. Both Kirk and the Bryants agree, the number is only going to rise. Chestnut Economics While there is a nostalgic element driving the return of the American Chestnut tree, in the eyes of entrepreneurial-minded commercial growers, the nuts are a specialty agricultural

product worth big money. Furthermore, the market is wide-open. According to a 2015 report compiled by the Agricultural Marketing Resource Center, at the time of the last comprehensive agricultural census in 2012, the country imported nearly 4,000 metric tons of chestnuts, valued around $13 million. With 919 farms and 3,700 acres dedicated to production, U.S. growers accounted for just one percent of the world’s chestnut crop. Domestically, their market share was less than 10 percent. “The U.S. is the only country in the world that can grow chestnuts that doesn’t have a large commercial chestnut industry,” says David Bryant, adding that, in an industry dominated by freshness, products grown close to home are an easy sell. “American-grown nuts can reach the market sooner, fresher, and bring a higher price than imports from Italy and France, which are shipped in container ships across an ocean and two continents. The market is ripe, and it’s waiting.” Meanwhile, in terms of orchard management, chestnut trees are big producers and can bring lucrative returns. “They begin to bear in only 3–5 years and, by 10 years, can produce as much as 10–20 pounds per tree,” says R.D. Wallace, founder of Florida’s Chestnut Hill Nursery & Orchards, one of the nation’s oldest

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FIELD REPORT chestnut orchards. And once they mature? “At 15–20 years, they can produce as much as 50–100 pounds a tree, or up to 2,000–3,000 pounds an acre each year.” Wholesale prices for large, high-quality chestnuts range between $3–$5 a pound, and higher for organically grown chestnuts, with retail prices clocking in as much as $10 a pound. “Chestnuts offer better returns than pecans, hazelnuts, almonds and many other tree crops,” says David. “From a financial standpoint, it’s a no-brainer.” And as more consumers learn about what connoisseurs consider the world’s most superior chestnut, domestic consumption and demand is projected to rise. “U.S. consumption is less than 1 ounce per person per year, but 1 pound per capita in Europe, and 2 pounds in Asia,” says Wallace. “It would take 120,000 acres of chestnut orchards to supply U.S. consumption at European levels, which would create a new $300 million a year agricultural industry for America.” What does all this mean for Virginia growers? According to David, those producing high-quality chestnuts will have “a virtually unlimited market available to us for many years to come.”

trees produced almost as many nuts as they had the year before. And this year? The couple anticipates a yield of more than 10,000 pounds. “As the trees grow, each year is going to get a little better,” says Kim. “Eventually, our trees will mature, and mature trees can produce between 50 to 500 pounds of nuts in a given year.” By then, the couple will have thinned their orchard to contain around 1,000 trees. Low-balling the estimate, if they produce just 50,000 pounds of chestnuts a year, and sell at a dirt-cheap rate of $3 per pound, Virginia Chestnuts will gross around $150,000. And while that’s exciting, in terms of his overall vision, David says it’s but a drop in the ocean. The Future is Today When David Bryant says he wants to transform Nelson County into the Salinas of chestnuts, he isn’t joking. “We live in the ideal environment for the chestnut tree,” he says. “You can plant one, two, three, or even 10 acres and see high yields and high returns. And there are

tic production—the Bryants formed an informal growers’ collective in 2012. “We wanted to offer folks in the area a way to learn about farming chestnuts, as well as an avenue into the industry,” says Kim. “We provide new and beginning farmers with premium tree stock, growing expertise and consultation, and will buy what they produce.” With $25,000 of automated processing and packaging machinery, and a ready-made network of buyers ranging from small grocery stores, produce distribution centers, and restaurants, Virginia Chestnuts allows growers to simply plant their trees, harvest their crop and sell directly to the company. “Most people don’t want to deal with sales, and it’s imprudent for small-scale growers to invest in the expense of machinery,” says David, adding that, over the course of the next decade, he will likely purchase another $100,000 worth of additional storage and processing equipment. Currently working with five local, start-up growers, the Bryants foresee that number increasing 100-fold. “The vision is a future

The Rise of Virginia Chestnuts While growing chestnuts sounded easy on paper, in practice, it wasn’t. At least not at first. “The deer ate pretty much all the trees we planted in 2004, so we had to circle back and start over,” says David. Undaunted by the failure, the couple decided to go big and, in 2007, planted another 1,000 trees. This time, equipped with protective sheaths, the saplings survived. In 2008, pleased by the trees’ progress, the Bryants added another 400 saplings, bringing their orchard’s total acreage to 23. By 2013, the trees were ready to produce sellable nuts. However, there came a second tragedy. “The cicadas came and ravaged our trees,” says Kim. Hatching every 13 or 17 years, the insects burrow into the tips of young tree limbs and lay their eggs. Instead of giving way to blossoms and chestnuts, the tips wither up and fall to the ground. Adolescent trees are particularly vulnerable. “Because the damage occurs in a little over a week, even pesticides are useless—there was really nothing we could do but sit back and cry.” Luckily, mature trees aren’t as susceptible to damage. “Next time they come, we don’t anticipate things being nearly as bad,” says David. Be that as it may, the damage was extensive, and led to the loss of both 2013 and 2014’s crop. However, in 2015, the trees bounced back. “We had a banner year and sold around 8,000 pounds of nuts,” says David. In 2016, despite heavy rains in the month of May leaving many of the blossoms unpollinated, the

literally thousands of small parcels in the area that are unused or underutilized that would be perfect for growing.” What’s stopping folks from diving in? As David sees it, the factors that deter investment are three-fold. One, an absence of successful precedents and know-how. Two, the high-cost of processing equipment. And three, a distaste for marketing and sales. Seeking to address these concerns—and the gaping hole in domes-

where you drive these roads and see American chestnut trees all over the place,” says David. “We want to see a new, local farming industry blossom and bring even more diversity and richness to an already rich agricultural community. And we’re devoted to making that happen.” To learn more about Virginia Chestnuts, visit SAVOR | second edition 2017/2018

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Best of Bivalves 6

Of The Tastiest Ways to Eat Oysters In The Commonwealth

A population of highly coveted oysters—and the oyster farming industry—has created a major mollusk comeback in the commonwealth’s rivers and bays. This means cleaner, filtered waters of course, and also plenty of local bivalves available for chefs to feature prominently on restaurant menus. On the following pages we share some of our favorite places to get your slurp on across the state. If you called us pretty “shucking lucky” here in Virginia, we couldn’t help but agree. By Melissa M. Stewart


Burg er Ba ch

Phot o by

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Brine Restaurant 2985 District Ave., Fairfax 703-280-1000.

The Dish: Oysters On The Half Shell Slurp-worthy Source: Rappahannock Oyster Company (Rappahannock River, Olde Salts and Stingray) Outstanding Oysters: Including a simple raw oyster dish on our list—and arguably the best preparation—was a must, and Brine specializes in serving some of the area’s finest, along with nothing more than cocktail sauce, lemon and mignonette. Watch expert shuckers open your oysters at the raw bar and set them straight on your plate. Briny Bonuses: Continue the bivalve bonanza with Barcat Oyster Chowder featuring bacon, leeks and potatoes or Oysters “Casino” with lamb heart pastrami, peppers and breadcrumbs.

Burger Bach 10 South Thompson St., Richmond 804-359-1305.

The Dish: Roasted Oysters Forestiere Slurp-worthy Sources: Chapel Creek Oyster Company, Ruby Salts Oyster Co., Anderson’s Neck Oyster Company, Morattico Creek Oyster Company Outstanding Oysters: Perhaps the most indulgent of our six picks, this earthy dish includes four dreamy roasted oysters with wild mushrooms, shallots, lemon, cream and Gruyere cheese. Briny Bonuses: This may be a burger joint, but don’t dare look past more than a few oyster choices. Before the beef, order oysters on the half shell or oyster stew with cream, garlic, celery and New Zealand grass-fed butter. Besides the Forestiere other roasted preparations are New Zealand, with drawn butter, lemon and house hot sauce; Casino, with uncured bacon, red peppers, diced bacon and parmesan; Rockefeller, with spinach, garlic, cream, Pernod, parmesan and bread crumbs; or BBQ, with uncured bacon, onion, chipotle and BBQ sauce.

Photo by Annie Laura of 621 Studios


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Eurasia Cafe & Wine Bar


960 Laskin Rd., Virginia Beach 757-422-0184.

The Dish: Fried Oyster Sliders Slurp-worthy Source: Cherrystone Aqua Farms Outstanding Oysters: Kimchee, avocado and smoked soy aioli give these mini-sammies a very pleasing Asian flair. Of course, the stars of this luscious lunch plate are plump and lightly fried oysters between pillow-soft buns that have us thinking, “Hamburger who?” Briny Bonuses: Eurasia’s lunch and dinner menu includes “The World is Your Oyster” options of fried with Old Bay beurre blanc; raw with cucumber, basil and honey mignonettes; and Oysters Eurasia with spinach, bacon, cream cheese, panko and parmesan.

The Dish: BBQ Bourbon Chipotle Grilled Oysters Slurp-worthy Source: Rappahannock Oyster Company Outstanding Oysters: Sweet Rappahannock oysters spend a few minutes on a blazing grill to bring out juices that marry so perfectly with a savory and slightly spicy combination of brown sugar, butter, bourbon and chipotles in adobo. Briny Bonuses: Bivalves are the star at this “oyster tasting room,” so you’ll discover plenty of preparations. Start with a raw plate including the aforementioned Rappahannocks (sweet), Stingrays (mild) and Olde Salts (briny) to compare and contrast. Continue sampling them roasted with garlic butter or baked with Edwards ham and herb butter.


784 Locklies Creek Rd., Topping 804-204-1709. | second edition 2017/2018

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Vola’s Dockside Grill 101 N. Union St., Alexandria 703-935-8890.

The Dish: Oysters The Waypoint Way Slurp-worthy Source: Tommy Leggett’s York River Oysters Outstanding Oysters: Take a traditional Oysters Rockefeller, kick it up several notches, make it super local, and you have oysters The Waypoint Way. This indulgent dish begins with York River Oysters, mildly salty with a sweet finish, and adds Virginia ham, Cabot Cheddar Cheese, spinach, crab and Bérnaise sauce. Briny Bonuses: More oysters to try include on the half shell, fried, topping a salad with smoked bacon and herb buttermilk dressing or in a slider along with Virginia ham, lettuce, tomato and crispy onions. SAVOR

The Dish: Fried Oyster Po’ Boy Slurp-worthy Source: Bevans Oyster Company Outstanding Oysters: This overloaded sandwich may have been invented in Louisiana, but after ordering an oyster po’ boy at Vola’s you most likely won’t want to venture anywhere else for this super serious comfort food. Crispy fried local oysters—jam packed between toothsome French bread with lettuce, tomato and remoulade—are served up with Southern slaw, spicy pickle and choice of Old Bay fries or sea salt and vinegar chips. Briny Bonus: Begin your meal with the daily raw oyster selection, shucked to order.

Waypoint Seafood & Grill 1480 Quarterpath Rd., Williamsburg 757-220-2228.

Photo by Jim Pile


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for the Win

Announcing the Leading Vinos in our 10th Annual Wine Classic Awards


t’s hard to believe that this year marks a decade of orchestrating the Annual Savor Virginia Wine Classic Awards. With each competition throughout the past 10 years, Virginia has continued to add more vineyards and vintages. It’s an ever-growing industry in the commonwealth, and with so many options out there, we are excited to offer you some insight on stand-out bottles to try. In order to do so, each spring, a panel of wine experts converges at River Stone Chophouse in Suffolk—noted for its remarkable wine list, and the extensive wine list at its sister eatery, Vintage Tavern, also in Suffolk—and examines the offerings from many of Virginia’s finest wineries. The judges evaluated dozens of the best wines produced across the state, each based on its own individual merit. Evaluation was done double-blind in flights, with each judge 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. We present our findings to you on the following pages.


Photos by Ryan Miller

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PLATINUM LEVEL WINNERS Bluestone Vineyard 2013 Houndstooth Category: Red Other Bold Rock Hard Cider Crimson Ridge Vat. No. 1 Category: Cider/Mead Bold Rock Hard Cider Crimson Ridge Vintage Dry Category: Cider/Mead Bold Rock Hard Cider IPA India Pressed Apple Category: Cider/Mead Bold Rock Hard Cider Virginia Apple Granny Smith Cider Category: Cider/Mead Bold Rock Hard Cider Citrus Cider Category: Cider/Mead Chateau Morrisette 2014 Cabernet Sauvignon Category: Cabernet Sauvignon Chateau Morrisette 2013 Archival Category: Red Other Effingham Manor Winery 2014 Tannat Category: Red Other Good Luck Cellars 2014 Runway Red Category: Red Other Gray Ghost Vineyards 2016 Adieu Category: Dessert Gray Ghost Vineyards 2014 Reserve Cabernet Sauvignon Category: Cabernet Sauvignon Ingleside Vineyards 2014 Sangiovese Category: Red Other Ingleside Vineyards 2014 Right Bank Category: Red Other Ingleside Vineyards Chesapeake Cabernet Merlot Category: Red Other Ingleside Vineyards 2014 Virginia Gold Category: Red Other | second edition 2017/2018

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Ingleside Vineyards 2016 Albariño Category: White Other

Chateau Morrisette 4 White Grapes Category: White Other

Morais Vineyards & Winery 2015 Touriga Category: Red Other

Cunningham Creek Winery Petit Manseng Category: Petit Manseng

Narmada Winery 2014 Melange Category: Red Other

Cunningham Creek Winery 2015 Viognier Category: Viognier

Narmada Winery 2014 Yash-Vir Category: Red Other

Cunningham Creek Winery 2014 Rivanna Red Category: Red Other

Rosemont of Virginia Virginia Red Category: Red Other

Effingham Manor Winery 2014 Traminette Category: White Other

Slater Run Vineyards 2014 Roots Category: Red Other

Good Luck Cellars 2014 Chardonel Category: White Other


Good Luck Cellars 2015 Vignoles Category: White Other

Bluestone Vineyard 2014 Petit Verdot Category: Petit Verdot Bluestone Vineyard 2015 Petit Manseng Category: Petit Manseng Bold Rock Hard Cider Premium Dry Cider Category: Cider/Mead Bold Rock Hard Cider Virginia Draft Amber Apple Cider Category: Cider/Mead Bold Rock Hard Cider Pear Cider Category: Cider/Mead Bold Rock Hard Cider Wild Cherry Cider Category: Cider/Mead Chateau MerrillAnne 2015 Palace Red Category: Red Other Chateau Morrisette 2016 Vidal Blanc Category: Vidal Blanc Chateau Morrisette 2016 Viognier Category: Viognier Chateau Morrisette Sweet Mountain Apple Category: Fruit


Good Luck Cellars 2016 Four Blonds Category: White Other Good Luck Cellars 2013 Inheritage Category: Red Other Good Luck Cellars 2015 Traminette Category: White Other Gray Ghost Vineyards 2015 Cabernet Sauvignon Category: Cabernet Sauvignon Gray Ghost Vineyards 2016 Seyval Blanc Category: Seyval Blanc Gray Ghost Vineyards 2016 Gewürztraminer Category: White Other Horton Vineyards 2014 Late Harvest Category: Dessert Horton Vineyards 2016 Viognier Category: Viognier Horton Vineyards 2016 Private Reserve Nebbiolo Rosé Category: Rosé Horton Vineyards 2014 Private Reserve Petit Verdot Category: Petit Verdot

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Ingleside Vineyards 2014 Left Bank Category: Red Other

The Winery at Bull Run 2014 Meritage Category: Red Other

Gray Ghost Vineyards 2015 Petit Verdot Category: Petit Verdot

Ingleside Vineyards 2015 Chardonnay Reserve Category: Chardonnay


Horton Vineyards 2014 Cabernet Franc Reserve Category: Cabernet Franc

Morais Vineyards & Winery 2015 Morello Cherry Wine Category: Dessert Morais Vineyards & Winery 2015 Battlefield Category: White Other

The Criteria

Morais Vineyards & Winery 2015 Verdelho Category: White Other

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, 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

Narmada Winery 2014 Reflection Category: Chambourcin Pearmund Cellars 2014 Ameritage Reserve Category: Red Other Pearmund Cellars 2016 Vidal Blanc Category: Vidal Blanc Pearmund Cellars 2015 Viognier Category: Viognier Pearmund Cellars 2014 Petit Verdot Category: Petit Verdot Slater Run Vineyards 2014 First Bridge Category: Red Other Slater Run Vineyards 2016 Rosé Category: Rosé Twin Oaks Tavern Winery 2014 Raven Rocks Red Category: Red Other Vint Hill Craft Winery 2014 Enigma Category: Red Other Vint Hill Craft Winery 2016 Monticello AVA Category: White Other The Winery at Bull Run 2016 Pinot Gris Category: White Other The Winery at Bull Run 2016 Riesling Category: Riesling

Bluestone Vineyard 2013 Rosé Category: Rosé Bluestone Vineyard 2015 Viognier Category: Viognier Chateau MerrillAnne 2015 Cabernet Franc Category: Cabernet Franc Chateau MerrillAnne 2015 Petit Verdot Category: Petit Verdot Chateau Morrisette 2016 Petit Manseng Category: Petit Manseng Chateau Morrisette 2014 Chardonnay Reserve Category: Chardonnay Chateau Morrisette 2016 Vin Gris Category: Rosé Effingham Manor Winery 2015 Merlot Category: Merlot Effingham Manor Winery 2015 Viognier Category: Viognier Effingham Manor Winery 2015 Rock Mills Category: Rosé Good Luck Cellars 2013 Chambourcin Category: Chambourcin Gray Ghost Vineyards 2016 Riesling Category: Riesling Gray Ghost Vineyards 2015 Ranger Reserve Category: Red Other Gray Ghost Vineyards 2016 Cabernet Franc Category: Cabernet Franc Gray Ghost Vineyards 2015 Reserve Chardonnay Category: Chardonnay

Ingleside Vineyards Blue Crab Red Category: Red Other Ingleside Vineyards 2016 Pinot Grigio Category: White Other Ingleside Vineyards Chesapeake Chardonnay Category: Chardonnay Morais Vineyards & Winery 2015 Merlot Category: Merlot Narmada Winery 2015 Dream Category: White Other Narmada Winery 2013 Reserve Cabernet Franc Category: Cabernet Franc Narmada Winery 2014 Midnight Category: Chambourcin Narmada Winery 2014 Cabernet Franc Category: Cabernet Franc Pearmund Cellars 2015 Old Vine Chardonnay Category: Chardonnay Rosemont of Virginia Virginia White Category: White Other Rosemont of Virginia 2016 Rosé Category: Rosé Slater Run Vineyards 2015 Cabernet Franc Category: Cabernet Franc Slater Run Vineyards 2015 Chardonnay Category: Chardonnay Twin Oaks Tavern Winery 2014 Vidal Blanc Category: Vidal Blanc Vint Hill Craft Winery 2015 Estate Chardonnay Category: Chardonnay | second edition 2017/2018

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Vint Hill Craft Winery 2015 Chardonnay Category: Dessert

The Critics Lindsay Bennett—sommelier, owner of Press 626 Café & Wine Bar, Norfolk

Kiera Hill—sommelier, bar manager of Press 626 Café & Wine Bar, Norfolk

Lisa Hamaker—owner, Taste Virginia, which conducts culinary tours, including winery, brewery and spirits tours

Marisa Marsey—food, wine and travel writer

Brett Helke—sommelier, managing partner of Press 626 Café & Wine Bar, Norfolk

Scott Miles—owner of Great Bottles wine and craft beer shop, Suffolk Bethany Morris—sommelier, The Main, Norfolk David Parkerson—sommelier, Tidewater regional manager for Z Wine Guy LLC

Don Paul—sommelier, general manager of Salacia Prime Seafood and Steaks, Virginia Beach

The Winery At Bull Run 2016 Chambourcin Category: Rosé

Adam Steely—sommelier, co-owner of Blue Talon Bistro, Williamsburg


Melissa M. Stewart— Savor Virginia magazine executive editor

Chateau MerrillAnne 2015 Governor Spotswood Category: Red Other Chateau Morrisette 2014 Cabernet Franc Category: Cabernet Franc Good Luck Cellars 2015 Chardonnay Category: Chardonnay Good Luck Cellars 2014 Cabernet Franc Category: Cabernet Franc Narmada Winery 2015 Mom Category: White Other Rosemont of Virginia 2014 Cabernet Franc Category: Cabernet Franc Rosemont of Virginia 2014 Merlot Category: Merlot Twin Oaks Tavern Winery 2014 Chardonnay Category: Chardonnay


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Twin Oaks Tavern Winery 2015 Norton Category: Norton Vint Hill Craft Winery 2015 Honey Mead Category: Cider/Mead

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 10th annual Savor Virginia magazine Wine Classic judging. Their beautiful arts-and-craftsstyle 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

For winery contact information, including city, region and website, visit the Savor Events section in this issue of Savor Virginia magazine beginning on page 59. SAVOR | second edition 2017/2018

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Open Daily 10am - 5pm

Check out our Facebook page for more details and events!

6399 Spotswood trail, Gordonsville, Virginia 22942 540-832-7440 • 40

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Your biggest decision ... single barrel or the blend.

Spirits Soiree At the Virginia Beach Convention Center November 4 4 - 8 p.m.

Sponsorship opportunities email

Presented by

Visit for more event information. SAVOR 41-46 SPIRITED VA INSERT 17_02.indd 41

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g in


vo dka


Spirits Soiree

(At time of press)

A. Smith Bowman Distillery Belle Isle Craft Spirits Belmont Farm Distillery Catoctin Creek Distilling Company Chesapeake Bay Distillery Reservoir Distillery Virginia Distillery Company 42

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the number of operational distilleries in Virginia is the largest in the nation, nearly doubling that of Kentucky and Tennessee respectively. As the South’s palate for distilled spirits becomes more adventurous, the nation’s finest master producers are inspired to experiment with a great variety of spirit derivatives, ranging from the original bourbon whiskey to rye, single malt, moonshine, rum, brandy, vodka and gin. Virginia distillers also craft several lesser known and unique spirits like absinthe, pastis, aquavit and a plethora of flavored liqueurs. To commemorate Virginia, the “Birthplace of American Spirits,” Coastal Virginia Magazine and the Virginia Distillers Association are hosting the first ever Coastal Virginia Spirits Soiree to celebrate the commonwealth’s resurgence in the whiskey-making world. The celebration of music and crafted cocktails will be held on Saturday, Nov. 4 at the Virginia Beach Convention Center in Virginia Beach, Virginia. This exclusive 21-and-over event will be the first of its kind in Southeast Virginia, allowing guests to sample impeccable, locally-made spirits from across the commonwealth. Several Virginia distilleries will be participating in the Coastal Virginia Spirits Soiree, including A. Smith Bowman Distillery of Fredericksburg; Belmont Farm Distillery of Culpeper; Belle Isle Craft Spirits of Richmond; Catoctin Creek Distilling Company of Purcellville; Chesapeake Bay Distillery of Virginia Beach; Reservoir Distillery of Richmond; Virginia Distillery Company of Lovingston; and more. Event tickets are available for purchase online in advance for $50 or at the door for $60. With the purchase of a general admission ticket, each guest will receive a complimentary, oneyear subscription to Coastal Virginia Magazine, a commemo-



4 - 8 p.m.

Live entertainment and spirit tastings exclusively from Virginia distilleries Admission includes a tasting pass valid for a select number of tastings, a one-year subscription to Coastal Virginia Magazine and a commemorative tasting glass. 21-and-over event.


children, strollers or minors permitted inside event venue. Tickets $50 in advance; $60 at the door; $90 in advance only for spirits and food tastings Presented by | #covaspirits | #vaspirits | SECOND EDITION 2017/2018

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rative Coastal Virginia Spirits Soiree tasting glass and a tasting pass that is valid for up to 10 spirit samples or five mixed drink tastings. The two tasting options may be combined. For those interested in pairing their tastings with a deliciously crafted meal, a combined food tasting and event ticket will be available for purchase online in advance only for $90. Food tasting ticketholders can preorder fabulous and flavorful menu items, including the Upscale All-American Beef Tenderloin, Chesapeake Bay Sliders, Taco de Cerdo, and Piadina Rustica—all prepared at the Virginia Beach Convention Center’s Distinctive Gourmet, which locally sources many of its ingredients. “For our seafood and a lot of our produce, we go to the farmers market down the road,” shares Executive Chef Desiree Neal. In addition, Distinctive Gourmet has its own on-site garden where they grow anything from herbs, peppers, cucumbers and melons to flavor their fantastic menu options. Sales for the food tasting ticket will end Tuesday, October 31. Separate concession items will be available for purchase at the event for general admission guests. For more information on the event and for ticket sales, visit



are for some cuisine with your cocktails? Let us plan your evening by selecting a food and general admission ticket prior to the event. Choose one of the mouthwatering options below to savor as you sip.

Upscale All-American

Freshly carved, black pepper-seared beef tenderloin, topped with crispy, Tabasco fried onions served with truffle whipped mashed potatoes

Chesapeake Bay Slider

Pan-seared Chesapeake Bay crab cake accented with a red brick rémoulade served with an autumn harvest apple slaw

Taco De Cerdo

Juicy pulled pork served in warm miniature flour tortillas topped with pickled slaw and pico de gallo

Piadina Rustica

Soft flatbread pizza topped with fresh mozzarella, spinach and heirloom tomatoes drizzled with a balsamic reduction Food and general admission tickets are $90 and may only be purchased in advance by Oct. 31. Separate concession items will be available for purchase at the event for general admission guests.

Move Over, Kentucky DESPITE KENTUCKY’S ABUNDANCE OF CENTURIES-OLD DISTILLERIES and legendary Bourbon Trail, bourbon has been mistakenly celebrated as a purely Kentuckian tradition for nearly two and a half centuries. Bourbon County—the namesake and birthplace of the beloved brown liquor—was established as an 18th century Virginia province prior to its settlement as a small town in modern day Kentucky. Virginia’s spirit-producing roots are grounded even further back in history when George Thorpe, a famed Virginia colonist and whiskey pioneer, distilled America’s first batch of whiskey in 1620. His creation became nearly as revolutionary as the Jamestown settlement itself, transforming leftover cattle feed into delicious malt whiskey and thrusting America even deeper into the throngs of commercial trade.

Ice just made a new friend.


Spirits Soiree

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CHESAPEAKE BAY DISTILLERY 437 Virginia Beach Blvd., Virginia Beach

757-498-4210 | SECOND EDITION 2017/2018

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WINERY Wine Bootcamp

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Spend 2 hours with us and we’ll turn you into a certified wine snob! Led by our winemaker, Carl, this is the snob free zone in plain English all about wine. Wine Bootcamp is an advanced class on all the basics. The session includes a molecular sandwich pairing, 3 chocolate pairings and our Dirt Road Wine Tour. Classes happen every weekend Book your favorite date online at

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WINE LOVES CHOCOLATE 353 Main in Little Washington 508 E. Main in Charlottesville

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The Vineyard Guest Cottage at Early Mountain Vineyards

Sip and Stay V

Central Virginia Vineyards with On-Site Accommodations Offer The Option To Turn In After You Taste

irginia currently ranks fifth in total number of wineries in the U.S., with more than 285, and is also the fifth largest wine grape producing state. About 75 wineries are located in Central Virginia, and nearly half of the grapevines in Virginia are

Photo by Andrea Hubbell

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By Frank Morgan planted on the rolling hills of the region. Tourism is helping fuel the growth of the Virginia wine industry. More than 2.3 million people visited local tasting rooms in 2015, according to the Virginia Tourism Corporation. To provide a more immersive wine experience, a number of Central Virginia wineries

offer charming cottages, elegant B&Bs and historic farmhouses situated amongst vineyards with stunning views. Here’s a peek at some of the well-appointed accommodations where you can retire for the evening, weekend or longer after you taste and tour. | second edition 2017/2018


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The 1804 Inn & Cottages at Barboursville Vineyards 17655 Winery Rd., Barboursville


ocated about 20 miles northeast of downtown Charlottesville, Barboursville Vineyards is one of the most historically significant wineries in the commonwealth. Italian wine producer Gianni Zonin purchased the Antebellum property in 1976. Winemaker Luca Paschina, who came to Virginia from Alba, Italy in 1990, has helped grow Barboursville into one of the largest and most recognized wineries in Virginia. Visitors to the 1804 Inn & Cottages at Barboursville Vineyards can explore history, food and wine. The 1804 Inn includes six cottages and three suites, each with a unique historical connection. Claw-foot tubs, antique furniture and oriental carpets, private gardens, fireplaces and original mansion flooring (available in some rooms) add to the character of each room. Two of the suites—Octagon and Malvaxia—offer 45-foot balconies to relax and take in the expansive views of the Blue Ridge foothills, surrounding vineyards, and the ruins of former Virginia Gov. James Barbour’s home. The 1804 sits adjacent to the historic ruins of Barbour’s former mansion. Designed by Thomas Jefferson, Barbour’s home was largely destroyed by fire Christmas 1884. The Barboursville Vineyards tasting room is a short walk from 1804 Inn, where visitors can taste world-class wines made from grapes cultivated in vineyards on the surrounding hillsides. Next to the tasting room, Palladio Restaurant offers lovely multi-course meals paired with Barboursville wines. From $240/night. Must Try Wines: Don’t miss the crisp, refreshing citrus and mineral-driven Barboursville Vermentino Reserve and newly released Fiano Reserve. Take home older bottles of Barboursville’s flagship red blend Octagon, available in the Library 1821 tasting room.


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The Cottages at Afton Mountain Vineyards 234 Vineyard Lane, Afton


ituated on a 150-acre farm in the scenic town of Afton, about 25 miles west of Charlottesville and minutes from Shenandoah National Park, the cottages at Afton Mountain Vineyards are the newest accommodations in Virginia wine country. The Vineyard Guest House and four cottages are situated on the sunrise side of Afton Mountain at 1,000 feet in elevation overlooking the vineyards and wildflower meadow with sweeping mountain views. The Vineyard Guest House has two bedrooms and two full bathrooms, a fully equipped kitchen with gas range and stainless steel appliances, and outdoor screened in patio—perfect for a family getaway to unplug. The four single cottages are named after French barrel cooperages used by Afton—Cadus, ANA, Damy and Billon. Each cottage is one bedroom, one bath with a private deck (650 square feet). The well-appointed cozy cottages provide the perfect getaways for couples seeking a restorative weekend amongst the vines. Two complimentary tastings are included with each rental. The cottages at Afton Mountain are steps from the tasting room, where visitors can taste exceptional wines crafted by winemaker Damien Blanchon, who hails from the South of France. Owners Elizabeth and Tony Smith cultivate 25 acres of grapevines planted to 11 different varieties. From $165/night. Must Try Wines: As an aperitif while taking in the views from the private patio or decks, start with the refreshing Bollicine, a dry sparkling wine made in the traditional method with estate-grown pinot and chardonnay. To pair with dinner try the light, zesty gewurztraminer or the big, bold petit verdot.

Photos by Arphotecture

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The Farmhouse at Veritas Vineyards 72 Saddleback Farm, Afton


ocated in the picturesque town of Afton in the heart of Virginia wine country, Veritas Vineyards is operated by the Hodson family and offers some of the finest wines and most elegant accommodations in Virginia. The original Farmhouse was built in 1839 and served as a family home for nearly 175 years. Today, the updated Farmhouse is situated among the vineyards at Veritas and boasts eight stylish guest rooms and suites. Each well-appointed guest room offers views of the chardonnay vineyards and Blue Ridge foothills. Guests receive a bottle of Veritas estate chardonnay and wine and cheese in the afternoon. A three-course breakfast and four-course dinner showcasing local bounty paired with Veritas wines are available to guests. The Farmhouse provides a relaxing food and wine retreat for couples or groups in the scenic heart of Virginia wine country. From $ 175/night. Must Try Wines: Viognier! Winemaker Emily Pelton makes one of the most elegant and balanced viogniers in Virginia—fresh and delicious with notes of honeysuckle, white flower, stone fruit and hints of zingy pineapple. This is a delicious wine to enjoy while relaxing in one of the front porch rocking chairs, taking in views of the Blue Ridge mountains or walking around the property.


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The Farmhouse at Cardinal Point Vineyard & Winery 9423 Batesville Rd., Afton Cardinal-Point-Farmhouse.php


lso located in Afton in northern Nelson County, with stunning views of the Blue Ridge Mountains, is the 19th-century farmhouse situated amongst the 15 acres of vines at Cardinal Point. The five-bedroom, three-bathroom historic farmhouse offers a full kitchen, in-ground swimming pool and charming features like an inviting hammock, front porch swing and rocking chairs. The 2,200-square-foot renovated farmhouse sleeps 10 and is ideal for families or groups in search of a relaxing vineyard getaway. From $545/night. Must Try Wines:  The 2014 Union red blend recently won the 2017 Monticello Cup and received a gold medal in the 2017 Virginia Governor’s Cup. | second edition 2017/2018

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The Vineyard Guest Cottage at Early Mountain Vineyards 6109 Wolftown-Hood Rd., Madison


ocated in Madison, just north of Charlottesville, Early Mountain Vineyards (formerly Sweely Estate) was purchased in 2011 by Jean and Steve Case, former America Online (AOL) executives. One of the many upgrades and improvements since the purchase is a guest cottage located on the east side of the 300-acre Early Mountain property. The charming one-bedroom cottage includes two sitting rooms, a kitchenette and inviting back patio that overlooks the Block 11 petit manseng vineyard and views of the Blue Ridge foothills. The backyard hammock invites guests out for a nap or a relaxing place to enjoy a book with a stunning backdrop of vineyards and mountains. Bicycles are available for a ride through the vineyards en route to the tasting room where guests can enjoy Early Mountain estate wines and those from other notable local wineries. Sandwiches, charcuterie and cheese prepared at the tasting room are available for delivery to the cottage. The Early Mountain Vineyards cottage is a perfect vineyard retreat for couples or small families. From $220. Must try wines: Enjoy a glass of newly-released sparkling wine from wineSeveral other Central Virginia wineries and cideries offer maker Ben Jordan and vineyard manlodging options including: Albemarle CiderWorks in ager Maya Hood White while taking in North Garden, about 25 minutes south of downtown the views of the vineyards from the Charlottesville, offers a four-bedroom farmhouse on the orchard property; Glass House Winery and Vineyard in patio. The 2016 Rosé is fresh, light Free Union, north of Charlottesville, has a five bedroom and full of watermelon and raspberry bed & breakfast on property; and Delfosse Vineyards flavors, perfect for a mild evening on and Winery in the town of Faber, about 30 miles souththe cottage patio. SAVOR west of Charlottesville, offers a one-bedroom, 100-yearold log cabin overlooking a lake and vineyards.

Also On The Wine Trails


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Photos by Andrea Hubbell

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The Dry Days Library Of Virginia Exhibit Explores Virginia’s Prohibition, Its Long-Lasting Effects On The Commonwealth And How Much Times Have Changed By Don Harrison | second edition 2017/2018

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“I do love this industry,”

PREVIOUS PAGE: The Bottle: Plate V. Cold, Misery, and Want, Destroy Their Youngest Child: They Console Themselves with the Bottle. Ca. 1847. Lithograph by D. W. Moody after etchings by George Cruikshank. New York: F. Michelin, 1847. Library of Virginia. TOP: Notice! (Ballot). 1914. Broadside. Library of Virginia. BOTTOM: Richmond Sheriff and Officials with Seized Goods. Ca. 1930. Photograph. Library of Virginia.


Virginia Gov. Terry McAuliffe gushed after signing into law a bill earlier this year giving beer producers and wine growers in the commonwealth greater freedom to sell their wares. The governor’s attention to spirits is reflected in the hundreds of wineries, distilleries and craft breweries now scattered across the state. What a difference 100 years can make. “When you consider the landscape today, it’s interesting to remember how it used to be,” says Gregg Kimball, the director of Public Services and Outreach at the Library of Virginia. “Essentially, we were criminalizing people who weren’t really criminals.” In 1914, when Virginians voted to completely ban alcohol—the law went into effect on Halloween 1916, three years ahead of national Prohibition— it was the start of an ambitious social experiment that seems worlds away from our experience today. According to Kimball, the curator of the Library’s intoxicating (and, considering the changing times, ironic) exhibit, Teetotalers and Moonshiners: Prohibition in Virginia, Distilled, much of the state was already dry before the question came up for a vote. Seventy one of Virginia’s 100 counties had already rejected hootch by 1909, thanks to laws that gave jurisdictions local options to ban it. “The temperance movement was built up over time,” Kimball says. “At the end of the 19th century you start to see county after county have much stricter alcohol laws due largely to the work of the movement.” When the referendum happened, four cities—Richmond, Norfolk, Williamsburg and Alexandria—voted to keep things wet. “There was a real rural/urban dynamic going on,” he says. “And Norfolk, because of shipping and its status as a naval base, was the hotbed.” The Coastal Virginia area not only led the pack in Virginia drunkenness arrests during Prohibition, the exhibit shows, Norfolk ran second to Franklin County in number of illegal stills. “It’s a fun exhibit on a serious topic,” says Barbara Batson, the library’s exhibition manager. Teetotalers and Moonshiners showcases early anti-saloon propaganda—like the iconic illustrated series, The Bottle, chronicling alcohol’s destructive effects on a family—as well as archival newsreel clips, musical selections and the testimony of ordinary Virginians. Thanks to unseen records, letters and accounts from the files of Virginia’s long-defunct Prohibition Commission, the historical triptych takes us through the 18 years of Virginia’s ban, detailing the human after-effects—such as a bloody shootout over moonshine on the Dickenson County courthouse steps, or the story of a Norfolk rabbi arrested for serving sacramental wine at Passover. Interesting period remnants enhance the tale: a walking stick with a hidden flask compartment, the last bottle of Rye sold in Roanoke before Virginia’s law took effect, a jug of confiscated moonshine, a yellowed copy of Anti-Liquor, a temperance newspaper published by a Danville minister who was later murdered for his views, and a scolding photograph of the disapproving Bishop James Cannon Jr., the father of the Virginia temperance movement. “There was a big religious influence behind Prohibition,” Kimball says. “Cannon was a national figure, and not just here in Virginia. Virginius Dabney, the editor of the Richmond Times-Dispatch, called him “the dry messiah.”

second edition 2017/2018 | Savor Virginia

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As the exhibit shows, the vote to ban alcohol in Virginia wasn’t even close: 94,251 for prohibition to 63,886 against. Kimball says that changes in state politics at the time may offer up clues as to why. “By the time of the 1914 referendum, a lot of people had been disqualified from voting because of [changes in] the 1902 constitution. A lot of lower-class whites were disenfranchised and most AfricanAmericans had been removed from the voter rolls, so a relatively small number of people were voting.” Many of the well-to-do (as shown via records on display) stockpiled big-time before state and federal Prohibition took hold.”We have the story of an African-American WWI veteran who writes to the governor in jail,” Kimball says. “He’s asking, ‘Is this law only for poor people? Because my boss gets all the booze he wants.’ And you can see from the records that there is clearly a class and race bias as to who was arrested and prosecuted.” “In the 1910s, it was part of a progressive idea that you could legislate people’s morals and the people would be healthier and happier,” says Batson. “They just didn’t think it through. They created this kind of underground industry in moonshine.” Moonshine liquor (see sidebar) goes all the way back to the earliest days of our Republic—anyone remember the Whiskey Rebellion? —but the idea of illegal liquor as an industry didn’t really start until after the Civil War, and after the U.S. Congress passed an onerous whiskey tax. “Prohibition was enforced nationwide in 1920, and not surprisingly in hindsight, the market for moonshine, which had been growing steadily over the years, exploded,” reports the Blue Ridge Institute at Ferrum College, which has published much research on the historical import of moonshine (it contributed parts of a vintage still to the Library of Virginia exhibit). “These kinds of prohibitions always cause things to go underground,” Kimball echoes. “It becomes more dangerous. In Chicago, we think of mobsters like Al Capone, but here it was mainly moonshine runners having shootouts with agents or law enforcement.” (All told, there were 131,930 gallons of Virginia liquor seized, and 2,543 stills destroyed during Prohibition.) As shown, the roots of today’s NASCAR racing can be traced back to souped-up car modifications made to escape authorities and transport large quantities of bootleg liquor, in places like Franklin County in Southwest Virginia, long known as the Moonshine capital of the world. “Some of the early NASCAR drivers, like Junior Johnson and Wendell Scott, got their start high speed driving while running moonshine,” says Kimball. The NASCAR lineage is a hot topic for debate—the researchers at the Blue Ridge Institute have insisted that it was the mechanics, not the drivers, who were the real links between moonshining and NASCAR’s origins. The Library of Virginia’s exhibit tells all sides, detailing the cruel fates of bootleggers and the tragic deaths of revenuers. “We hear a lot about the moonshiners, but not so much about the agents.” Batson says. “So we wanted to talk too about the violence behind the moonshining.” One story that stands out is the case of Lump Moore, a farmer and bootlegger from Brunswick County who died in a shootout that also left two injured revenuers. Because curator Kimball is a musicologist, specializing in old-time, blues and gospel, there are also wonderful examples of contemporaneous songs that comment on Prohibition and its effects. “I couldn’t have done this without including the music, which says so much about the time.” There’s selections like the anti-booze “God Don’t Like It” by Sister Rosetta Tharpe, as well as the anti-ban “Prohibition is a Failure” by Lowe Stokes and His Pot Lickers—everyone from Tin Pan Alley songsters to gospel singers weighed in on the state of things. It’s no secret why prohibition failed in Virginia. As Batson says, “from an enforcement standpoint, it was a total mess.”

TOP: Chap Osborne and Colleagues with Seized Still. 1920s. Photograph. Courtesy of Tazewell County Public Library. BOTTOM: Statewide (Alexandria). September 18, 1914. Newspaper. Library of Virginia. | second edition 2017/2018

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TOP: Greased Lightnin’ Movie Poster. 1977. Poster. Private Collection. BOTTOM: Raid on Still, Henrico County. 1920s. Virginia Chamber of Commerce Photographic Collection, Library of Virginia.


“It’s just like Virginia, right?” Kimball laughs. “They pass a law but fail to fund it. There were never more than 15 agents enforcing the new laws across the state at one time.” Included in the exhibit are frustrated accounts from ordinary people trying to make citizen arrests of illegal liquor makers, and having no luck getting agents to investigate. “Prohibition goes bad fairly quickly in Virginia,” he laughs. “The first commissioner [J. Sidney Peters] is despised, the governor, Westmoreland Davis, hates him, and he’s so obnoxious and rule-bound that after, they fire him.” Virginia’s method of enforcement was also flawed—it was dependent on the cooperation of local officials. “That’s hard to do when the sheriff himself might be involved with local bootlegging. It was a big industry, for everyone, not least the farmer who depends on selling the grain to make the stuff.” Virginia’s ham-handed ban helped to urge on an illegal liquor industry that (some say) thrives today, certainly as a cultural symbol—included in the exhibit is a movie poster for Greased Lightning, a film about AfricanAmerican runner Wendell Scott starring Richard Pryor. “In 1933,” Batson says, “when the feds threw up their hands and ended Prohibition, Virginia thought, if we can’t beat them, we can tax them.” “There was a public health aspect too,” Kimball adds. “There was bad liquor out there, and it was killing people.” Enter Virginia’s Alcoholic Beverage and Control, which, even today, contains aspects of its Prohibition past. As Kimball points out, the ABC still has enforcement functions, and that’s not the case elsewhere: “In most other states now, there’s no such thing as an ABC agent.” The Library has been sponsoring side events that speak to the exhibit’s focus. One will be a Sept. 28 roundtable discussion, “Virginia Vice: Legislating Morality,” with authors and experts on censorship and the Temperance movement. And on Nov. 2, there will be a tasting of Last Call Imperial Brown Ale, a collaborative brew concocted by Three Notch’d Brewing Company to commemorate the exhibit. There will also be a story from the brewers about how the stuff was made. What lessons can be learned from Prohibition? “Well, the obvious modern example for me would be the fight over the legalization of marijuana,” Kimball says, adding that the most dramatic change over time for Virginia’s ABC is that “it now balances enforcement with promotion.” In 2017, spirits are a multibillion-dollar concern for Virginia. “The beer industry is a significant economic driver that spans several sectors including manufacturing, agriculture and tourism,” said Gov. McAuliffe in a June statement that celebrated the fact that Virginia now has 260 breweries, surpassing neighboring North Carolina. The governor vowed to visit each one and sample their wares before his term is up. As Teetotalers and Moonshiners reminds, the times sure have changed. There’s a mock referendum ballot at the Library of Virginia that visitors can fill out that mirrors the question asked 100 years ago: Should Virginia outlaw alcohol? Not surprisingly, early exit polls show that the hooch may just prevail this time in a landslide. “Teetotalers and Moonshiners: Prohibition in Virginia, Distilled” runs through Dec. 4 at the Library of Virginia, 800 East Broad St., Richmond. The exhibit is free. 804-692-4500. The roundtable discussion, “Virginia Vice: Legislating Morality,” is on Sept. 28 at the Library of Virginia at 5:30 p.m. (free), and “Last Call,” an Imperial Brown Ale Re-Release and Storytelling Event, will occur at Three Notch’d Brewing Company, 2940 West Broad St. , Richmond at 6 p.m. ($5 donation).

second edition 2017/2018 | Savor Virginia

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Whiskey in my Soul a backwoods q&a with jimmy boyd, the last of the old-time moonshiners


few years ago, working with the Blue Ridge Institute at Ferrum College, I trudged through the Franklin County woods to talk one on one with Jimmy Boyd, in the area where the original settlers first made proofheavy moonshine liquor from distilled grains and crushed corn, and where Boyd brewed up illegal concoctions for years. The recipes used were passed down over generations, even after Federal Agents—called revenuers —began cracking down on illegal booze. “When I comed along,” said Boyd, sitting in the auto body shop next to his home in the tiny hamlet of Boydsville, “Revenuers had been out so long that they knew every nook and cranny in these mountains, and you had to find a place that was really rugged and they’d never think there would be a still there before you put one up.”

Brewing up mountain dew has been a family tradition. Boyd learned how to make whiskey from his brother, who learned it from his daddy. His grandfather once ran a mill that sold and ground corn to shiners. But it wasn’t always fun. Boyd, who is also a celebrated clawhammer banjo player who co-founded the old-time band The Dry Hill Draggers, served nearly a year in prison for making illegal shine. He couldn’t help himself, and he loves to illustrate the craft of home-style moonshining to today’s audiences (working with the Virginia Foundation for the Humanities, he set up a working still at the 2012 Richmond Folk Festival, to the delight of thousands). “There’s something ‘mother about making it that just draws a person to it,” he said. “It’s almost like it’s habit forming, just like drinking it.” Jimmy Boyd sat with me one afternoon and told me the ins and outs of being the last of the old-time moonshiners.

Photo of Jimmy Boyd by Pat Jarrett / Virginia Foundation for the Humanities | second edition 2017/2018

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How to Make Good Whiskey “You can make whiskey out of almost anything, but to make something that’s got a good flavor, you’ve got to know what you put in it, and how to put it in there, just like a cook. You’ve got to get the right ingredients to get the right taste you want. To make some good tasting whiskey, you need so much rye grain in it and so much corn grain in it. The taste that’s developed around here ... is that you put three times as much corn as rye in it to make the blend that’s got a good flavor ... and you’ve got to use half as much barley malt as you do rye meal to get a good flavor.” The Biggest Misconception “Most people think that as soon as it starts coming through what’s called the moneypiece, that they put it right in the jug. But don’t do that. You’ve got to run your whole batch out, and put it in a big container and get it mixed up good to get your proper proof. Most people think you just catch it right out of the worm into the jug and put a lid on it, but that’s not the way it is.” Family Tradition “I had a brother who made it since he was big enough to run around. And my daddy made whiskey. I remember him taking me to a still site when I was maybe 2 years old. I remember him taking me down the hill on his hip, and I can remember I guess it’s been in the family for I don’t know how many generations. My great grandfather run the mill over here at Endicott, and of course he sold a lot of grain who made it ... and my brother fooled with it in his younger years. And when I got old enough to tote 60 pounds, you know, I’d hang out with him and I was helping him, you know ... Back in them days we’d use wood, and you’d have to cut your wood and carry it to the still site, have a pony or a mule to haul it in. Most times you’d use an old saw that didn’t make no noise—little handsaw or crosscut saw. You didn’t do a lot of chopping because it would make too much noise. And you’d have to get the right kind of wood so it wouldn’t smoke so bad, if you wanted to build your fire before dark. After dark it didn’t matter so much. So I got to helping him. And after I fooled around and helped him after several years, I started to thinking I might want to make a batch of my own. So I thought I better start paying attention and learn how ...” Spotting the Agents “We had various means ... we were just like indians. You could spot 58

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a strange track or strange shoeprint or a bush broke over here ... If anybody come around there, unless they was awful careful, we knowed it. You had to keep everything covered up, in case it rained. In order to get to a box of mash, you’d have to throw the cover back. So we’d always rig some sticks under that cover so that when if someone looked in there, they’d fall in and you’d know. You wanted to go somewhere didn’t nobody want to traverse. You didn’t want to set a still up a ridge where a lot of people rambled around ... you had to set that thing in a ivy thicket or over yonder in the roughest spot you could find.” The Economics “All the old stores, that was their livelihood, you know— they would buy all the sugar and stuff they could because they knew they would have a sale for it. They could sell that, but they might sit for three or four days and not sell a gallon of milk. Anytime they had sugar or corn meal or something, they could sell it.” There are no Lazy Moonshiners “It’s hard, the hardest work you ever done.” Drinking on the Job “I always drank a little off and on but never drank when I was working, no more than a taste. I’d taste it to see how it was. You don’t have to—most time you can tell by the smell. I still take a little nip every once in a while ... there ain’t nothing wrong with it, you know. It’s just like if you read the Bible, most every page of the Bible has wine written somewhere. I don’t think it’s no deep sin ... as long as you ain’t a drunkard. But you wouldn’t drink it while you was working ’cause you just don’t do a good job at nothin’ when you are drinking it except run your mouth.” Keeping Secrets “You don’t want to tell no more people around than you can help. You never told nobody. I used to go make whiskey, and I wouldn’t even tell my wife where I was at. She knowed I worked, but what could she do to save me anyway? If I was working close to the house [it was different]. I didn’t tell nobody [about the still]. The more people know something, the more people can talk.” Getting Busted “I got caught several times. All of them were pretty memorable (laughs). You knew you were

going down the creek without a paddle when they caught you like that. I guess the most memorable time was when they caught me down on the Henry Road one time. I knowed when I went in that morning that I wasn’t quite

comfortable with it, I wore me a pair of tennis shoes and didn’t carry no billfold with me. I had a feeling—I thought it ought to be a good day because it was court day in Roanoke, you know, and that was the day that most of the feds were there because they had to be in court if they was trying somebody. So I kinda figured it might be a good day to work. But I was out of my territory, and the day before we thought we might’a saw a track that didn’t quite match up to ours. We went in that morning and worked and we had got along about 10:30, gettin’ ready to put the cap on the still, and I looked down at the creek there, and I seen somebody jerk his bald head down under a stump or a log, and so I said, ‘Hey, let’s go.’ Right up the holler we went and we ran into a whole gang of ’em ... fence come down across the little holler we was at, three of ’em got us at the fence, me and the other boy both, and I jumped over the fence and was about to go back down to the stills, and I got stuck in the mud (laughs). They jumped on me, and I wasn’t going anywhere, I was stuck in the mud.” The Runner “I had a race car driver one time that would haul 4–500 cases a week. He said that’s what kept him in racing. But they finally caught him. I can’t mention no names, but he’s a pretty famous character now, at least around this neighborhood. It wasn’t none of my business after he loaded it up and carried them out and paid me. This guy, he had

a brand new car, and he would load that thing down from one end to the other. We’d put it in gallon jugs then, and he could put nearly 50 cases in that car. He’d always carry a woman with him, sit right beside him and they’d go down the road like two lovers, you know (laughs) ...” Today’s Shine “They are making it to sell nowadays. They don’t leave no bead on it [the bubbles that form with shaken whiskey, used to determine potency], they get the proof down to about 60 proof. And when you get something that weak, it don’t got no flavor to it. It ain’t what you want. They run it out as long as they can, and it don’t got no flavor to it to begin with because they don’t put no rye in it. There’s a lot of difference in what they make nowadays. Nowadays they will take the mash in a 800 gallon still and put 50 pounds of rye in it. Back in the old days, if you mashed 800 gallons, you’d probably put close to 800 pounds of grain in it. That’s the difference, 50 pounds to 800, that’s a lot of your flavor, you know.” Neighbor vs. Neighbor “You’d be surprised how many people I have found out in later years that got a government check every month for turning stills in that lived in the neighborhood. There was one around every turn, just about. You thought they were all decent people after they were dead and gone and then you find out they got a dern government check. You didn’t know (at the time) or dire things might happen to them in the night, you know.” Quality Control “All of the people I ever worked around didn’t make nothing that they wouldn’t drink themselves. You didn’t make stuff you wouldn’t drink. Any more than you’d fix something for your family you wouldn’t eat.” Moonshine in Modern Culture “It’s a subject that’s got a lot of history to it, you know. You wouldn’t believe how many people is fascinated by the way the old people made whiskey. And if they don’t come and ask somebody who did a little bit of it, they ain’t never gonna be sure, you know.” For more on Moonshine in Virginia, visit the Blue Ridge Institute at Ferrum College’s website at BlueRidgeInstitute. org/Moonshine. SAVOR —Don Harrison

Photo by Pat Jarrett / Virginia Foundation for the Humanities

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Your Guide to What’s Going On In Each Region For additional events and to add events to our online calendar, visit

Virginia Ma p


R egi o n s an d Ev en t s

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5 1









1: Heart Of Appalachia 2: Blue Ridge Highlands 3: Mountain Region 4: Southern Virginia 5: Shenandoah Valley 6: Central Virginia 7: Northern Virginia 8: Chesapeake Bay 9: Coastal Virginia & Hampton Roads 10: Eastern Shore



Staun Hot Spings

Clifton Forge


Lexington Buena Vis





Bluefield Rocky Gap Pulaski


Big Stone Gap

Rocky Mount













Christiansburg Radford










Savor’s Select Wineries, Breweries and Distilleries



Barboursville Vineyards Barboursville


Bluestone Vineyard Bridgewater


Chesapeake Bay Distillery Virginia Beach


Belmont Farm Distillery Culpeper


Catoctin Creek Distillery Purcellville


Chateau Morrisette Floyd

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

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L 1

Clear Brook Leesburg


Herndon Vienna Front Royal



Falls Church Arlington Alexandria

Warrenton Luray



Harrisonburg Fredericksburg




Colonial Beach



New Church




Lexington Buena Vista


Assateague Island





Urbanna Irvington

Wachapreague Richmond


Lynchburg Bedford


Colonial Heights Petersburg

Cape Charles



Poquoson Newport News








Portsmouth South Hill South Boston

Emporia Skippers








Virginia Beach











To find out how you can list your business on the Savor Select Map, contact Kiara Davis 757-422-8979 ext. 125, or email


Cooper Vineyards Louisa


Horton Vineyards Gordonsville


Devils Backbone Brewery Roseland


Mattaponi Winery Spotsylvania


Saudé Creek Vineyards Lanexa | second edition 2017/2018

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Heart of Appalachia


irginia is indeed for lovers, and whether you’re a lover of history, culture, music or the expanse of the great outdoors, you’ll find your true passion in the Heart of Appalachia. Relive the courageous adventures of Daniel Boone as you explore the Wilderness Road, a trail that Boone blazed in 1775 through the Cumberland Gap. Visit one of the many museums to discover what life was like during the ages of coal mining and how the history has shaped Appalachia into what it is today. Follow the rhythms of time-honored musical traditions passed down through generations along the Crooked Road. Known as Virginia’s Heritage Music Trail, Crooked Road takes music lovers

through the Appalachian Mountains from the Blue Ridge to the Coalfields region along Route 58, connecting major heritage music venues in the region including the Blue Ridge Music Center, Birthplace of Country Music Alliance and the Carter Family Fold. There are many outdoor excursions available yearround in Appalachia, whether you prefer to be on land or water. Observe the workings of a traditional farm, get your heart pumping on expert ATV trails, get in touch with nature on a scenic hiking trail, or have your breath taken away on one of the rapids during a canoeing, kayaking or rafting trip. Rekindle your passion for living the best life during your next visit to the Heart of Appalachia, and you’ll discover just how much there is to love.



Veer off the Crooked Road for a stop at Busted Still Brewery in Scott County. This craft brewery is located on the Daniel Boone Wilderness Trail in the beautiful mountains of Southwest Virginia. Enjoy a pint of their famous Black Dog Stout, or hoist a glass of their Boozy Creek Blonde. They have six to eight beers on tap, all produced in-house.

Hundred Acres

Sept. 8: Enjoy a live music performance from Hundred Acres while having some Studio Brew craft beer. 8–11 p.m. Studio Brew, Bristol. StudioBrew.Beer

Sugar Lime Blue

Sept. 9: Come out for live riffs from Sugar Lime Blue at Studio Brew while enjoying craft beer. 8–11 p.m. Studio Brew, Bristol. StudioBrew.Beer

Concord Grape U-Pick

Sept. 16: Pick your own concord grapes right off the vine at Mountain Rose in this community U-pick! Whether you’re eating them right away or making your own jelly and wine, there are plenty to go around! 10 a.m.–6 p.m. Mountain Rose, Wise.

Victor Lawson and Catfish Frye

Sept. 29: Studio Brew will host live performers Victor Lawson and Catfish Frye for a night of live music and craft beer. 8–11 p.m. Studio Brew, Bristol. StudioBrew.Beer

Mountain Rose Vineyard Grape Stomp Harvest Festival Oct. 7: Mountain Rose’s annual harvest celebration returns with an abundance of family-friendly activities. Watch wine62

Paint while you drink wine with supplies, refreshments and a glass of wine included for $30 at Vincent’s Vineyard in Lebanon. Recent subjects have included birdhouses, fall trees and cats under the moon. Check for upcoming sessions and to reserve a spot.

making demonstrations, take a hayride, or enjoy a glass of wine while the kids compete in the grape stomping contest. Free. Mountain Rose Vineyard, Wise.

Wise County Famous Fall Fling

Oct. 14: Come and enjoy Downtown Wise’s biggest celebration of the year with food, music, crafts and their great local wines. 10 a.m.-10 p.m. Mountain Rose Vineyard, Wise.

Halloween Murder Mystery Dinner

Oct. 28: Join fellow wine lovers for a delicious dinner with a side of investigation. Help Mountain Rose solve the hilarious murder mystery by playing along as one of the suspects. There is also a costume contest, so come dressed in your Halloween best. $35. 6 p.m. Mountain Rose Vineyard, Wise.

Small Business Saturday Open House

Nov. 25: Mountain Rose will be hosting a winery open house with tours, tastings, mulled wine and 20 percent store-wide savings to celebrate local, small businesses. Noon–6 p.m. Mountain Rose, Wise.

WINERIES Heart of Appalachia MountainRose Vineyards Inc Wise Plum Creek Winery Tazewell Vincent’s Vineyard Lebanon

BREWERIES Heart of Appalachia Bristol Brewery Downtown Bristol Busted Still Brewery Gate City Studio Brew Bristol Sugar Hill Brewing Company Saint Paul

DISTILLERIES Heart of Appalachia Stone Mountain Distilling Lebanon

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Blue Ridge Highlands


here are people who enjoy sitting back and doing absolutely nothing. Then there are the true explorers at heart—the ones who find it hard to sit still because there’s simply too much to see, do and conquer. These people find their true calling in the Blue Ridge Highlands. Adventure awaits around every corner along the Blue Ridge Parkway, rich with hiking and biking trails and parks. Hike to the summit of Virginia’s highest peak, Mount Rogers, set up a picnic lunch at Hungry Mother State Park, and get an up close view of nature’s most beautiful wildlife. Spend a day on the New River, one of the American Heritage Rivers of the United States, where you can paddle, float, swim or boat to your heart’s content. Try your luck at casting the rod and reel, and you may bring home a variety of freshwater game fish including bass, trout, walleye, muskellunge, crappie, bluegill, carp, flathead and channel catfish. If you’re seeking a cultural adventure, look no further than the surrounding towns to get your fill of music, theater and art galleries. Abingdon is a true cultural mecca, housing numerous arts, antiques, crafts and festivals. Blacksburg is famous for being the home of Virginia Tech and also known for housing a restored plantation, museums and art galleries and an 18-hole golf course. Music lovers can appreciate a visit to Bristol, the birthplace of country music. Explore all these areas and more during your next visit to the Blue Ridge Highlands, Virginia’s home for adventure tourism.


Chateau Morrisette Winery in Floyd is known for premium vinos as well as its on-site restaurant with breathtaking views and quality events like the Black Dog Music Festivals. We recommend planning a full afternoon here, where you can sip your favorite wine (try the viognier or chambourcin) by one of the fireplaces, on the restaurant terrace or in the winery courtyard.

Play: Plan a weekend of relaxing at New River Junction in Montgomery

County, and tube down one of the oldest rivers in the world. Bring your fishing rod and a tent or camper to camp out and enjoy the soothing sounds of nature. If tranquil settings aren’t your speed, bring your kayak or an inner tube to rush down rapids and race your friends down the river. A bus will take you all the way back up the river once you hop off at the stopping point. You can even rent an inner tube for your cooler so that you can play in the river all day long.

Summer Soups & Music

Sept. 2: Cool off during Labor Day Weekend with a selection of chilled summer soups at Foggy Ridge Cider. Have a picnic as Adam Markham will be playing his acoustic tunes on the Foggy Ridge crush pad. Tastings $7. 11 a.m.–5 p.m. Foggy Ridge Cider, Dugspur.

Sunday Sounds at Chateau Morrisette

Sept. 3, 10, 17, 24, Oct. 1, 8, 15, 22, 29: Unwind with a glass of award-winning wine while enjoying live music and spectacular views of the Blue Ridge Mountains at Chateau Morrisette’s weekly Sunday Sounds event. Free. 1–4 p.m. Chateau Morrisette, Floyd. | second edition 2017/2018

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Dine with the Vines Harvest Dinner

Sept. 8: For the fifth year in a row, Chef Makayla of Beliveau Estate Winery invites you to a delicious five-course dinner served outdoors in the estate’s beautiful vineyard. Reservations required. $65. 6:30–8:30 p.m. Beliveau Estate Winery, Blacksburg.

Fall Orchard Walk

Sept. 16: Join Foggy Ridge founder Diane Flynt for a walk in the orchard to see and try some of their heirloom cider apples. Tasting and walk $7. 1–2:30 p.m. Foggy Ridge Cider, Dugspur.

Grape Stomping Festival

Sept. 24: Beliveau Estate presents the 5th Annual Grape Stomping Festival that will be fun for the whole family. It will include local business vendors, live music and the opportunity to smash as many grapes as you wish. Adults $10; kids $5. Noon–5:30 p.m. Beliveau Estate Winery, Blacksburg.

Apple Harvest Celebration

Sept. 30: Planting the south’s first modern cider apple orchard 20 years ago, Foggy Ridge Cider will host their annual Apple Harvest Celebration in their tasting room with apple and cider tastings. Tastings $7. 11 a.m.–5 p.m. Foggy Ridge Cider, Dugspur.

Black Dog Wine, Beer and Brats Festival

Sept. 30: Chateau Morrisette invites you to taste their traditional festival beers, select wines and bratwurst. Eat and drink while listening to live music all afternoon by the Java Brothers, Jared Stout and the Dancing Chicken Band. $10. Noon–5 p.m. Chateau Morrisette, Floyd.

Blacksburg Brew Do

Oct. 7: The ninth annual Blacksburg Brew Do welcomes visitors to try their extensive selection of ales, lagers, stouts, ciders and specialty beers with delicious food, brewing demonstrations and live entertainment. Noon–5 p.m. VT Corporate Research Center, Blacksburg.


Oct. 28: Witches, ghosts and more are invited to Beliveau Estate Winery’s annual Halloween bash. In addition to great wine and live music there will be a costume contest, so be sure to come in your most creative getup. $10. 7–10 p.m. Beliveau Estate Winery, Blacksburg.

Prime Time Wine and Wine Club Pick Up Party

Nov. 4: The “Prime Time Wine Series” at Beliveau Estate will host two guest Virginia farm wineries for a chance to meet and chat with owners and winemakers in a per-

sonal setting. The event will also coincide with the Wine Club Pick Up Party. General admission $15; wine club members $10. Noon–5 p.m. Beliveau Estate, Blacksburg.

Holiday Songs and Cheer

Dec. 17: Celebrate the holiday spirit at Beliveau Estate Winery with special live holiday music. 1–5 p.m. Beliveau Estate, Blacksburg.

WINERIES Blue Ridge Highlands Abingdon Vineyard Winery Abingdon

Iron Heart Winery Allisonia

AmRhein’s Wine Cellars Bent Mountain

JBR Vineyards & Winery jbrwine Radford

Beliveau Estate Winery Blacksburg

Linden Vineyards Linden

Blacksnake Meadery Dugspur

Mt Vale Vineyards Galax

Brooks Mill Winery Wirtz

Neala Estate Vineyards Madison

Chateau Morrisette Floyd

Rural Retreat Winery & Vineyards Rural Retreat

Davis Valley Winery Rural Retreat

Stanburn Winery Stuart

E T T E S I R R O M U A E TA H C Firefly Hill Vineyards Elliston

Foggy Ridge Cider Dugspur

t n a r u at s e R • y r e n i W

Giles Mountain Vineyard


Villa Appalaccia Floyd West Wind Farm Vineyard and Winery Wythe County



GNIPPOHS DNA ,SGNITSAT ,SRUOT ROF YLIABlue DRidge NEHighlands PO Bull and Bones Brewhaus & Grill Blacksburg Creek Bottom Brews Galax Rising Silo Brewery Blacksburg

River Company Restaurant & Brewery www.therivercompany Radford Wolf Hills Brewing Co. Abingdon

DISTILLERIES Blue Ridge Highlands Boar Creek Whiskey Hillsville



SGOD.395.045 • MOC.SGODEHT 64

Dry Fork Fruit Distillery Meadows of Dan

Davis Valley Distillery Rural Retreat

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CHATEAU MORRISETTE Wine ry • R e stau r a n t








THEDOGS.COM • 540.593.DOGS | second edition 2017/2018

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Virginia MountainS

irginia’s mountains are an irresistible getaway for visitors in all four seasons. The rugged landscape, with peaks rising more than 4,000 feet, provides breathtaking views. The valleys below are home to vibrant cities and charming towns brimming with mountain culture, music, food and hospitality. The iconic Blue Ridge, immortalized in music and literature, and the soaring Alleghenies meet in Virginia to form a mountain lovers’ paradise just waiting to be explored. Every day in Virginia’s mountains is a new adventure. Like the mountains themselves, the opportunities for fun and adventure surround you. The outdoor recreation is world-class, including hiking, mountain biking, road cycling on scenic byways, paddling peaceful rivers and reeling in trophy fish on cool mountain streams and lakes. History of Virginia is alive and on display. Retrace the route of early American pioneers, learn about the rich history of the railroad in Virginia, and understand the vital role the region played in winning World War II. A beautiful covered bridge built in 1857 is now one of the most photographed icons in the state. And experience the natural hot springs and a grand resort that has been welcoming visitors since before the Revolutionary War. Everywhere you go in Virginia’s Mountain Region, you’ll fall in love with a different city or town, each with its own authentic personality. Roanoke is the largest metropolitan area in Virginia’s mountains. Diverse dining choices, interesting museums, great shopping, nightlife and sports can be found in the Roanoke Valley. Dozens of quaint small towns dot the landscape of the Virginia Mountain Region. Each has its own history, architecture and personality, but they all share a genuine sense of hospitality and the dramatic views found only in the mountains.

Wine: Spend an afternoon at Blue

Wine, Moon & Stars


9th Annual Thomas Jefferson Wine Festival

Ridge Vineyard in Eagle Rock. Enjoy a glass of traminette or cabernet franc at the tasting bar or while you picnic, and afterward take some time to walk the trails of this 300-acre farm or relax in the barn. Everyone is welcome, including pets. Take the family to the Virginia Museum of Transportation in Roanoke. The museum is internationally renowned for its rail collection, including two locomotives from the golden age of steam: the Norfolk & Western Class J 611 and Class A 1218. They are joined by nearly 50 pieces of rolling stock in the Rail Yard, and modern Norfolk Southern equipment rolls by all day on the mainline tracks next to the museum. You can also enjoy a video in the Safety Car Theatre.

2nd Annual Virginia Craft Spirits Showcase

Sept. 16: Eat, relax and indulge with over 20 Virginia distillers at this year’s showcase. Throughout the event, you will have the opportunity to learn from the experts and attend the Battle of the Bartenders competition while drinking unique Virginia-made distilled spirits. $49.95. 2–6 p.m. Roanoke City Market Building, Roanoke.

29th Annual Smith Mountain Lake Wine Festival

Sept. 23–24: In honor of its 29 years, this year’s Smith Mountain Lake Wine Festival will host 29 Virginia wineries and over 85 food and craft vendors. There will also be live music and private chalets available for rent by large parties. $25. Sat.11 a.m.–6 p.m., Sun. 11 a.m.–5 p.m. Crazy Horse Campground, Moneta.

September 23-24 29 Virginia Wineries 85+ Craft & Food Vendors

Live Bands Saturday & Sunday Starts at 11am both days. ON the lake at

Crazy Horse Marina 400 Crazy Horse Drive • Moneta, VA 24121 540-721-1203 • 66

Sept. 29: Join Virginia Mountain Vineyards for their annual event, viewing the October sky under the direction of John Goss with a hot bowl of chili and music from The Other White Meat under the tent. $10; With Virginia Mountain Vineyards glass $8; Designated driver $5. Virginia Mountain Vineyards, Fincastle.

Nov. 18: Toast to Jefferson’s dream of establishing beautiful vineyards across Virginia with live music, savory treats, shopping and wine. Wines and ciders crafted throughout the commonwealth will be available for tasting. $25. 11 a.m.–5 p.m. Poplar Forest, Forest.

Holiday Open House

Dec. 10: Celebrate the Christmas season at Virginia Mountain Vineyards while enjoying a wine tasting, hors d’oeuvres and Christmas music by Rag Top. Plus, get creative and join in on the grapevine wreath making. 1–5 p.m. Virginia Mountain Vineyards, Fincastle.

WINERIES Virginia Mountains Blue Ridge Vineyard Eagle Rock Valhalla Vineyards Roanoke

Virginia Mountain Vineyards Fincastle White Rock Vineyards & Winery Goodview

BREWERIES Virginia Mountains Big Lick Brewing Company Roanoke

Parkway Brewing Company Salem

Chaos Mountain Brewing www.chaosmountain Callaway

Soaring Ridge Craft Brewers Roanoke

Flying Mouse Brewery www.flyingmouse Troutville

Sunken City Brewing Co. Hardy Twin Creeks Brewing Company Vinton

DISTILLERIES Virginia Mountains Franklin County Distilleries Boones Mill

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Shenandoah Valley


our adoration for Virginia goes as high as the tallest mountain and as deep as the lowest valley. Use your senses to fully explore Virginia’s Shenandoah Valley, and pretty soon, you’ll gain an even deeper appreciation for the region. Once you get a vision of the majestic mountaintops, rural farmlands and tremendous overlooks, you won’t want to take your eyes off of these spectacular sights even for a minute. Bordered by the Blue Ridge Mountains to the east and the Alleghenies to the west, the valley is known for its stunning views, especially along Skyline Drive, located inside Shenandoah National Park, and the Blue Ridge Parkway. Next feel the coolness of the many caverns located in the valley. Down beneath the earth’s surface you’ll find magnificent expanses of caverns including Crystal, Endless, Grand, Shenandoah and Skyline. Hear stories of days long ago at one of Shenandoah’s incredible history sites including museums, plantations and interpretive centers. Listen to facts about pioneer settlement, politics and Civil War history shared in many ways that are appealing to visitors of all ages. The aromas found in the Shenandoah Valley are simply incomparable. There’s nothing like the scent of apples picked straight from the orchard or the sweet smell of fresh purple buds from a lavender farm. You’ll also do your fair share of sniffing, swirling and sipping at one of the valley’s many wineries located along the Shenandoah Valley Wine Trail, Virginia’s premier wine growing destination. Finally, use your impeccable sense of taste to explore some of the local restaurants in areas including Winchester, Front Royal, New Market, Woodstock, Luray and Harrisonburg. Farm-fresh fare is available all year long, and the region’s bountiful fruits, veggies and farm-raised meats are truly worth savoring. Your five senses will be in a blissful state of overdrive as you discover the many wonderful things to see, touch, hear, smell and taste in the Shenandoah Valley.

Wine: Bluestone Vineyard is located in the center of Shenandoah

Valley, named after the “bluestone”(a type of limestone) that is a main component within the local soil. Make sure to try award-winning wines, including the 2013 Houndstooth Bordeaux blend, a Platinum Level winner in the 2017 Savor Virginia magazine Wine Classic.


Hop onto the Shenandoah Valley Spirits trail for a great way to sip your way through a beautiful region. The trail maps out wineries, craft breweries, cideries and distilleries that span from Harrisonburg to Winchester/Frederick County. What you’ll find along the way are incredible mountain views, historic treasures, farm-to-table dining, charming downtowns and an amazing diversity of outdoor recreation.


You won’t be disappointed with a night at the Stonewall Jackson Inn Bed & Breakfast in Harrisonburg, awarded “Best B&B in the Mid-Atlantic” and top rated by TripAdvisor for the Central Shenandoah Valley. “A Night’s Delight—A Breakfast to Remember” is the inn’s promise. Stonewall Jackson B&B is an inspected AAA 3-Diamond, Virginia Green Inn located next to the lively Historic Downtown District. Enjoy outdoor deck/ patio dining or their cozy and sunny back porch Paradise Cafe.; | second edition 2017/2018

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Close Out the Summer

Sept. 2: Celebrate hard work at James Charles Winery & Vineyard with a day of eats from a barbecue food truck, live music and wine. 1–6 p.m., live music 3–6 p.m. James Charles Winery & Vineyard, Winchester.

Toast the Weekend 2017: The Reflex

Sept. 8: Dress up in your favorite 80s wear and rock out to the best music of the era at Bluestone Vineyard, with Mama’s Caboose and Blue Mountain Brewery’s food trucks serving dishes and a wine glass included with admission. Bring your own chairs, and set up your own picnic out on the grass. $10–$14. 6:30–9:30 p.m. Bluestone Vineyard, Bridgewater.

Music Under the Arbor

Sept. 10, 17, 24, 30: Enjoy live music from different artists at Wisteria Farm & Vineyard. Bring a picnic and enjoy wine and surroundings on the deck. 2–4 p.m. Wisteria Farm & Vineyard, Stanley.

Brews & Blues Fest SHENANDOAH: SHENANDOAH UNCORKED WINE FESTIVAL Nov. 11. Explore Virginia wine, food and crafts at the eighth annual Shenandoah Uncorked Festival on November 11th at the Yellow Barn at Shenandoah Caverns. With over 10 Virginia wineries, great food, unique crafts and a variety of kid’s activities, there’s something for everyone at Shenandoah Uncorked. The festival begins at 10am and wine stops pouring at 4:30pm. Admission is free. Wine tasting is only $15 and includes a souvenir glass. Also explore Shenandoah Caverns right next door--you’ll get a special discount with your festival wristband!


Sept. 23: Once you walk through the festival gates, you will be faced with delicious food from food trucks and vendors, live music, fun games such as corn hole and tastings of over 50 different beers from breweries all over Virginia. Advance $20; at the gate $25; general admission free. Noon–7 p.m. Performance & Event Venue, Front Royal.

7th Annual Shenandoah AutumnFest

Oct. 14: Barbecue, bands and brews dominate the 7th Annual Shenandoah AutumnFest with over 40 barbecues and 25 craft breweries in attendance. Take a break from the tastings and watch the harness racing. Beer and wine tastings $20; general admission $7. 11:30 a.m.– 5 p.m., harness racing 1 p.m. Shenandoah County Fairgrounds, Woodstock. Facebook. com/ShenandoahAutumnFest

Taste of Shenandoah

Oct. 14: This local, farm-to-table food, wine, beer and cider event will include drink and food pairings with a variety of vendors and live music from The Randy Black Duo. Proceeds from the event will benefit the Shenandoah Forum. $25. Noon–4 p.m. Cave Ridge Vineyard, Mount Jackson.

Rock the Grapes! Festival

Oct. 21: Celebrate Virginia Wine Month with an annual festival with wines from Veramar Vineyard, James Charles Winery & Vineyard and Bogati Winery. The event will also include live music, food, a grape stomp, souvenir wine glass and two tasting vouchers at any three wineries included with admission. $8–$15. Noon–5 p.m., grape stomp 2 p.m. Veramar Vineyard, Berryville.

Halloween Bash

Oct. 28: Come dressed to impress at James Charles Winery and Vineyard to win the grand prize. Sample hors d’oeuvres with a glass in your hand, and make this Halloween bash one to remember. 8–11:30 p.m. James Charles Winery and Vineyard, Winchester.

Holiday Tastings

Nov 25–Dec. 30: Wisteria Farm & Vineyard will have warm, mulled wine on weekends with one wine tasting for three cans of non-perishable goods donated to the local food bank at Page One. Limit one tasting per day. Noon–6 p.m. Wisteria Farm & Vineyard, Stanley. Continued on page 70 …

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… Continued from page 68

New Year’s Eve Party!

Dec. 31: Celebrate New Year’s Eve with style at Cave Ridge Vineyard. Party the night away surrounded by friends and wine, and don’t leave before the midnight brunch! 6 p.m.–2 a.m. Cave Ridge Vineyard, Mount Jackson.

WINERIES Shenandoah Valley 612 Vineyard Berryville Barren Ridge Vineyards www.barrenridge Fishersville

DISTILLERIES Shenandoah Valley

Bluemont Vineyard Bluemont

Blue Ridge Whisky Wine Loop Luray

Filibuster Distillery Maurertown

Dida’s Distillery Huntly

River Hill Distillery Wine and Spirits, LLC Luray

Featuring -

• Kansas City Barbecue Society's championship competition with more than 40 barbecue teams • 25+ craft brews and wines • Cruise-In • Shenandoah Downs Harness Racing • Crafters and vintage artisans • Log-Splitting Competition • Music and much more!

Bluestone Vineyard Bridgewater Cave Ridge Vineyard Mt. Jackson Cedar Creek Winery Star Tannery CrossKeys Vineyards Mt. Crawford Fincastle Vineyard & Winery Fincastle Glen Manor Vineyards Front Royal Hunt’s Vineyard Stuarts Draft James Charles Winery & Vineyard Winchester Jump Mountain Vineyard Rockbridge Baths

Lexington Valley Vineyard www.lexingtonvalley Rockbridge Baths

Shenandoah Vineyards www.shenandoah Edinburg

Marceline Vineyards Mt. Crawford

Twin Oaks Tavern Winery www.twinoakstavern Bluemont

Miller Winery Front Royal

Valerie Hill Vineyard & Winery Stephens City

Misty Mountain Meadworks Winchester Mountain View Vineyard (540) 635-5369 Strasburg Muse Vineyards Woodstock North Mountain Vineyard & Winery www.northmountainvine Maurertown Old Hill Cider Timberville Ox Eye Vineyards Staunton Rockbridge Vineyard Raphine Rose River Vineyards & Trout Farm Syria

Veramar Vineyard Berryville Webster C. Hall Vineyards Callaway Wicked Oak Farms & Vineyard Star Tannery Winchester Cider Works www.winchestercider Winchester Winery at Kindred Pointe Mount Jackson Wisteria Farm & Vineyard Stanley Wolf Gap Vineyard & Winery Edinburg

BREWERIES Shenandoah Valley Alesatian Brewing Co. Winchester

October 14, 2017, 11:30am-5pm Shenandoah County Fairgrounds, Woodstock, VA Tickets: BROUGHT TO YOU BY:

Blue Lab Brewing Company Lexington

Seven Arrows Brewing Company Waynesboro

Devils Backbone Outpost Brewery Lexington

Shenandoah Beerswerks Trail Staunton

Dirt Farm Brewing Bluemont

Shenandoah Valley Brewing Co. Staunton

Escutcheon Brewing Company Winchester

STAUNTON Enjoy attractions and wineries by day, sleep in luxurious comfort by night. Minutes to Barren Ridge and Rockbridge vineyards. Free Hot Breakfast • Outdoor Pool • Fitness Room • Cable/HBO • Wireless • Kids Stay Free • Near Wilson Birthplace • Frontier Culture Museum • Glass Blowing • Walking Distance to Shopping & Dining I-81 Exit 220, 40 Payne Lane, Staunton, VA 24401 540-886-7000 70

Backroom Brewer www.backroombrewery Middletown

Brothers Craft Brewing www.brotherscraft Harrisonburg

WAYNESBORO Closest hotel to Barren Ridge Vineyards! Also near Afton Mountain, Veritas, King Family, Pollack, Cardinal Point, and Flying Fox Vineyards, Blue Ridge Parkway, Skyline Drive and attractions. Relax in comfort with high speed internet & fridge/microwave in every room, free hot breakfast, heated indoor pool, fitness center, and business center. I-64 exit 91, 15 Four Square Lane, Fishersville, VA 540-213-9500

Great Valley Farm Brewery www.greatvalleyfarm Natural Bridge Pale Fire Brewing Co. Harrisonburg Queen City Brewing, LTD Staunton Redbeard Brewing Company Staunton Right Turn, Clyde Brewing Narrows

Swover Creek Farm Brewery Edinburg Stable Craft Brewing Waynesboro Three Notch’d Brewing Company Harrisonburg www.threenotchd Harrisonburg Winchester Brew Works www.winchesterbrew Winchester Woodstock Brewhouse www.woodstockbrew Woodstock

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Planning a weekend of hiking or wine sampling in the Shenandoah Valley this fall?

Make Shenandoah Downs , the area's newest attraction, part of your weekend! • Harness racing action every Saturday & Sunday from September 16th - October 15th. • Wager 10 races daily from 1-4 PM over a new state-of-the-art half mile track. • FREE Parking & Admission! Great family entertainment! • Enjoy a different themed festival every Saturday in conjunction with the races!

Sat. Sept 16

Craft Beer Tasting Event ($15 advance/$20 day of) THERE’S MORE !

Sat. Sept 30

Sat. Oct. 14

Regional Wine Tasting Event Beer, Wine & BBQ Tasting Event ($15 advance/$20 day of) ($20 advance/$25 day of)

Sat. Sept. 23 Food Truck Festival

Sat. Oct. 7 Seafest

Located at the Shenandoah County Fairgrounds in Woodstock, VA I-81 at Exit 283, halfway between Harrisonburg & Winchester | second edition 2017/2018

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Northern Virginia

ome people prefer the fast-paced hustle and bustle of the big city while others are content with the simplified way of life found in the rural country. Whether you prefer a night on the town or a day of peaceful relaxation, you’ll find your little slice of perfection in Northern Virginia. Begin with a tour of our nation’s capital as you visit Washington, D.C.’s many museums, monuments and other cultural attractions. The patriotic journey will continue as you cross the Potomac River for a living tour of our nation’s history at Arlington National Cemetery. Afterward, spend some time in Arlington’s unique urban villages dotted with one-of-a-kind boutiques, eclectic restaurants and world-class entertainment suited to fit visitors of varying ages.

Add a little culture to your visit as you escape to Old Town Alexandria’s waterfront setting to partake in the vibrant music and arts scene. Slow the pace down a bit as you head to Virginia Hunt Country, including the towns of Middleburg, The Plains and Warrenton. Stroll along the lush pastures of a pristine horse farm while admiring the gorgeous setting around you and perhaps making some new equestrian friends. Bring tranquility to an entirely new level as you sip a glass of Virginia’s finest at one of the surrounding wineries. It’s been said that Virginia’s grapes simply don’t grow in ugly places, and this statement reigns true along the perfectly manicured vines and the naturally pleasant vistas which overlook them.



Located in the bucolic Blue Ridge Mountain foothills at the center of Reality Farm in Rappahannock County, Quièvremont Winery is a boutique farm-vineyard specializing in high quality estate-grown and estate-cellared Bordeaux varietals. With vines first planted in 2008, they pride themselves on the creation of memorable and award-winning wines; their new and expansive tasting room opened in March 2017. For more information, news and directions, visit

Wine Bootcamp

Ongoing Saturdays and Sundays: Learn everything about wine including how to taste like a pro, achieving aeration perfection, choosing the right bottle from a shop, food pairings, chemistry and more. Sessions include pairing experiments with food. $40. Saturdays, 11 a.m.–1 p.m., 2:30–4:30 p.m.; Sundays 11 a.m.–1 p.m. Little Washington Winery, Washington.

Sunset in the Vineyard

Sept. 2: Enjoy award-winning wines at Fox Meadow Winery while relaxing on the deck, a live music performance from Bryan Elijah Smith and views of the vineyard during sunset. Tasting fee $8. Live music 4–7 p.m., winery open until 8 p.m. Fox Meadow Winery, Linden.

Everyone loves eating at Tuskie’s, as locals call it. And when looking at the menu of Tuscarora Mill in Leesburg, it’s easy to understand why. The restaurant began as a grain mill in 1899. Enjoy the atmosphere of the beautifully restored historic building while selecting from dishes like Duck & Waffle or Pan Seared Wild Caught Arctic Char.

more. Advance $30 ;at the gate $40. 11 a.m.–6 p.m. Fredericksburg Fairgrounds, Fredericksburg.

Pups & Pilsners

Sept. 17: Your furry friends will love the beautiful scenery while you walk through Crystal City’s massive beer garden and have a taste of the local breweries’ craft beer. Event is free to attend. Online $20; at the gate $25. 2–6 p.m. Crystal City Business Improvement District, Arlington.

Vineyasa Yoga & Wine

home and see the basement where George Washington stored his wine. Friday $40; Saturday $48; Sunday $36. 6–9 p.m. George Washington’s Mount Vernon, Mount Vernon.

Beer, Bourbon and BBQ

Oct. 7: Listen to live music, eat great barbecue and taste the 40 bourbons and 60 beers on tap at the Village at Leesburg. Noon–6 p.m. Village at Leesburg, Leesburg.

Annual Diwali Celebration

Sept. 10, 24: Join Move DC & Yoga Heights for yoga, breakfast and mimosas at the pond by Manor House. $25. 10–11:30 a.m. Greenhill Vineyards, Middleburg.

Oct. 14: Join Narmada Winery for their signature festivities in celebration of Diwali, with Indian dinner platters, antipasto and cheese platters, wine and fireworks at dusk. Dinner 5–8 p.m. Narmada Winery, Amissville.

Around the World in 80 Minutes

The Vine

Veteran’s Day Weekend

Sermon from the Vines

American Roots Music Festival

Sept. 2, 3, Oct. 1, Nov. 4, 5, Dec. 2: Learn more about the most amazing wine regions around the world as you taste different wines from all over. $40. 2:30–4 p.m. Little Washington Winery, Washington. Sept. 3: Learn the spiritual way to understand wine, the process behind making it and its religious connection. 11 a.m.– noon. Pearmund Cellars, Broad Run.

Virginia Cider Festival

Sept. 16: Enjoy hard ciders from all over the country at this year’s Virginia Cider Festival. Come and taste all 60 featured ciders from cideries such as Blue Bee, Foggy Ridge, Bold Rock and 72

Sept. 28, Oct. 26: The Vine monthly women’s wine dinner will include four courses and wines, door prizes and more in a celebration of selected wines. 7-9:30 p.m. 868 Estate Vineyard, Purcellville. Oct. 1: Featuring the music of Wicked Olde, Miracle Valley Vineyard will host this entertaining performance for a fun afternoon with wine and light fare. 2–5 p.m. Miracle Valley Vineyard, Delaplane.

Fall Wine Festival & Sunset Tour Oct. 6–8: Sample some of Virginia’s finest wine from its greatest wineries while listening to live blues in the company of George and Martha Washington. Visit their

Nov. 11: In honor of Veterans’ Day, Bogati Winery will have a green light shining for veterans, a free glass of wine for all service men and women and a 10 percent discount on all purchases. There will also be a Toys for Tots collection box to give gifts to children for Christmas; those who donate will receive a complimentary tasting. Noon–5 p.m. Bogati Winery, Round Hill.

Gray Ghost’s Wine Library Tasting

Nov. 12: Enjoy vintages of Gray Ghost wines in their wine library with wine owners and winemakers Al and Cheryl Kellert, with a limited number of each wine available for sale. Reservations recommended. $25. Optional winery tour 1 p.m.; tasting 2–4 p.m.

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WINERIES Northern Virginia 50 West Vineyards Middleburg

Cobbler Mountain Cellars Delaplane

Lake Anna Winery Spotsylvania

8 Chains North Winery Waterford

Corcoran Vineyards & Cider Waterford

Little Washington Winery www.littlewashington Washington

868 Estate Vineyards Purcellville Above Ground Winery Middlebrook Arterra Wines Delaplane Aspen Dale Winery at The Barn Delaplane Barns at Hamilton Station www.thebarnsathamilton Hamilton

Creek’s Edge Winery Lovettsville Crushed Cellars Purcellville Delaplane Cellars Delaplane Desert Rose Ranch & Winery Hume

Loudoun Valley Vineyards www.loudounvalley Waterford Maggie Malick Wine Caves www.maggiemalick Purcellville Magnolia Vineyards & Winery Amissville

Doukénie Winery Purcellville

Maidstone Meadery Stevensburg

Dry Mill Vineyards Winery Leesburg Eden Try Estate Winery Fredericksburg

Marterella Winery Warrenton

Mediterranean Cellars www.mediterranean Warrenton

Breaux Vineyards Purcellville

Effingham Manor Winery www.effinghammanor. com Nokesville Fabbioli Cellars Leesburg Fox Meadow Winery Linden

Brent Manor Vineyards Faber

Gadino Cellars Washington

Morais Vineyards & Winery Bealeton

Cana Vineyards and Winery of Middleburg Middleburg

Granite Heights Winery Warrenton

Mountain Run Winery Culpeper

Gray Ghost Vineyards Amissville

Mt. Defiance Cidery Middleburg

Greenhill Winery & Vineyards Middleburg

Naked Mountain Winery and Vineyards Markham

Grey Horse Vineyards Midland

Narmada Winery Amissville

Hague Winery Hague

North Gate Vineyard Purcellville

Hartwood Winery Fredericksburg

Notaviva Vineyards Purcellville

Hidden Brook Winery Leesburg

Nova Ridge Vineyards Waterford

Hiddencroft Vineyards Lovettsville

Oasis Winery Hume

Hillsborough Vineyards Purcellville

Old House Vineyards Culpeper

Hunters Run Winery Hamilton

Otium Cellars Loudon

Barrel Oak Winery Delaplane Blue Valley Vineyard and Winery www.bluevalleyvineyard Delaplane Bogati Winery Round Hill Boxwood Estate Winery Middleburg

Capitol Vineyards Delaplane Cardamon Family Vineyards www.cardamonfamily Purcellville Carroll Vineyards Leesburg Casanel Vineyards & Winery Leesburg Catoctin Creek Winery Purcellville Chateau O’Brien at Northpoint Markham Chester Gap Cellars Front Royal Chrysalis Vineyards Middleburg

Mattaponi Winery Spotsylvania

Miracle Valley Vineyard www.miraclevalley Delaplane Molon Lave Vineyards Warrenton

Paradise Springs Winery www.paradisesprings Clifton

Sassafras Shade Vineyard Ruther Glen

Village Winery www.villagewineryand Waterford

Pearmund Cellars Broad Run

Sharp Rock Vineyards Sperryville

Vint Hill Craft Winery Warrenton

Philip Carter Winery Hume

Slater Run Vineyards Upperville

Potomac Point Winery www.potomacpoint Stafford

Stone House Meadery Purcellville

Wilderness Run Vineyards www.wildernessrun Spotsylvania

Quattro Goombas Winery Aldie Quievremont Washington Rappahannock Cellars Huntly Rassawek Vineyard Columbia RdV Vineyards Delaplane Rogers Ford Farm Winery Sumerduck

Stone Tower Winery Leesburg Sunset Hills Vineyard Purcellville Tarara Winery Leesburg Terra Nebulo Vineyards Waterford Vineyards & Winery at Lost Creek Leesburg Three Fox Vineyards Delaplane

Willowcroft Farm Vineyards Leesburg Winding Road Cellars Markham Winery 32 Leesburg Winery at Bull Run Centreville Winery at La Grange Haymarket Zephaniah Farm Vineyard Leesburg

Two Twisted Posts Winery Purcellville

Award-Winning Virginia Wine v Quièvremont Winery

Located in rural Rappahannock County at Reality Farm, in the foothills of the Blue Ridge Mountains, Quièvremont Winery is a boutique farm-vineyard specializing in high quality estate-grown and cellared Bordeaux varietals. Our Hours Thursday: Noon to 6 p.m. • Friday & Saturday: Noon to 7 p.m. Sunday: Noon to 6 p.m. • Monday, Tuesday, & Wednesday: By appointment only. (Open holiday Mondays from noon to 6 p.m.) Find us just off of Route 211 on Gid Brown Hollow Road, four miles south of the town of Washington.

162 Gid Brown Hollow Road #335, Washington, VA 22747 540-987-3192 • Follow us on Facebook and Instagram! | second edition 2017/2018

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BREWERIES Northern Virginia Adroit Theory Brewing Purcellville Adventure Brewing Fredericksburg Aslin Beer Company Herndon Bad Wolf Brewing Company www.badwolfbrewing Manassas Beer Hound Brewery Culpeper Belly Love Brewing Company Purcellville Beltway Brewing Company Sterling Blue Mountain Barrel House Arrington Caboose Brewing Company Vienna Capitol City Brew Co. Brewery Arlington Corcoran Brewing Company Purcellville Crooked Run Brewing Leesburg Fair Winds Brewing Company Lorton

Far Gohn Brewing Company Culpeper Forge Brew Works Lorton Gordon Biersch Brewery McLean Heritage Brewing Co. Manassas Hopkins Ordinary Ale Works Sperryville Hops Grill Brewery Alexandria Lost Rhino Brewing Company Ashburn Mad Fox Brewing Co. Falls Chruch Mad Horse Brewery madhorsebrewpub Lovettsville Maltese Brewing Company Fredericksburg Mustang Sally Brewing Company Chantilly New District Brewing Co. Arlington

Old 690 Brewing Co. Purcellville Old Bust Head Vint Hill Old Ox Brewery Ashburn Ornery Beer Company Woodbridge Port City Brewing Company Alexandria Quattro Goomba’s Brewery Aldie Red Dragon Brewery Fredericksburg Rock Bottom Restaurant and Brewery Arlington Rusty Beaver Brewery Ruther Spencer Devon Brewing www.spencerdevon Fredericksburg Tin Cannon Brewing Co. Gainesville Water’s End Brewery Lake Ridge

Ocelot Brewing Company Dulles

distilleries Northern Virginia A. Smith Bowman Distillery Fredericksburg Belmont Farm Distillery www.belmontfarm Culpeper Catoctin Creek Distilling Company www.catoctincreek Purcellville


Copper Fox Distillery Sperryville Falls Church Distillers Falls Church George Washington’s Distillery & Gritsmill the-estate-gardens/gristmill Mount Vernon KO Distilling Manassas

MT. Defiance Cidery and Distillery Middleburg Murlarkey Distilled Spirits Bristow Tack Room Spirits Purcellville

Central Virginia


o experience a diverse mix of our nation’s past combined with the best aspects of today, head to the center of the commonwealth. Affectionately known as the heart of Virginia, Central Virginia encompasses a wide range of places and experiences—all central to the history, beauty and culture that one seeks during the optimal travel adventure. Richmond holds the key to Virginia’s success, both past and present. The city is filled with historic landmarks, sites and attractions including the former White House of the Confederacy and Virginia’s state Capitol, designed by Thomas Jefferson. Northwest of Richmond, you’ll find Charlottesville, rich with history, academia, culture and viticulture. The area is home to the University of Virginia, founded by Thomas Jefferson, as well as Monticello, Jefferson’s breathtaking home, which has been named a World Heritage Site. Another mark that Jefferson left on Charlottesville is his appreciation for wine. Because of his efforts, the area is now considered Virginia’s Wine Country, featuring more than 30 vineyards from Charlottesville to Williamsburg. Along with these perks, Charlottesville is known for its rich arts and entertainment venues, its incomparable dining scene and its never-ending assortment of outdoor activities available year round.

Wine: Visit Horton Vineyards,

Stay: Guests at the 1804 Inn &

Harvest Festival

up late with them to watch the sunset while lounging in a lawn chair with a glass of their best wine. The Cote-Rotie food truck will be available along with bottle sales. Free. 6–8 p.m. Afton Mountain Vineyards, Afton.

located in Orange County, one of the most innovative wineries in the country. Utilizing the latest viticultural techniques, Horton is charting a new generation of wines made from Viognier, the premier grape of France’s Rhone Valley, and other premium varieties from southern France, Portugal, Spain, Russia/ Georgia and Italy. Horton thrives with a large portfolio of vino. There is something for everyone here.

Sept. 2: Celebrate the grape harvest with live music, several wine tastings from a variety of wineries and a wine 101 seminar. Bring a picnic, or grab a bite from a food truck. $20–$25. Noon–5 p.m. James River Cellars, Glen Allen.

Sunset Saturday with Music by Batteau Rouge Sept. 2: Afton Mountain Vineyards invites you to stay

Cottages at Barboursville Vineyards can explore history, food and wine. The 1804 Inn includes six cottages and three suites, each with a unique historical connection. Claw-foot tubs, antique furniture and oriental carpets, private gardens, fireplaces and original mansion flooring (available in some rooms) add to the character of each room. Two of the suites—Octagon and Malvaxia—offer 45-foot balconies to relax and take in the expansive views of the Blue Ridge foothills, surrounding vineyards and the ruins of former Virginia Gov. James Barbour’s home.

Shakespeare Under the Stars

Sept. 9: Travel to a different era with DuCard Vineyards as Bard Unbound performs “As You Like It” on the beautiful grounds of Etlan. Enjoy the romance and

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deceptions of Shakespeare’s best. $25. Reservations required. 6:30–9:30 p.m. DuCard Vineyards, Etlan.

Starry Nights with Chamomile and Whiskey

Sept. 9: Sit out under the stars with a picnic and enjoy Veritas wines available for purchase. Buffet tables will be available with reservations. $15–$20. 7–11 p.m. Veritas Winery, Afton.

Fall Harvest Festival at The Virginia Distillery Company

Sept. 23: Fall is here! It’s time to celebrate the cooler weather with live music and food trucks at The Virginia Distillery Company. 11 a.m.–6 p.m. The Virginia Distillery Company, Lovingston.

Fall Oyster Festival

Sept. 23: The Rappahannock River Oyster Company will provide steamed and raw oysters and crab cakes to enjoy with wine and live music at DuCard. $10–$15, wine and food additional cost. Noon–5 p.m. DuCard Vineyards, Etlan.

Experience Virginia

Sept. 30: Support and enjoy samples of Virginia craft beer, wine and cider with live music and food trucks. $20–$25. Noon– 5 p.m. James River Cellars, Glen Allen.


Virginia wineries with 85-plus craft and food vendors at the Smith Mountain Lake Wine Festival, by the lake of the Crazy Horse Marina. Listen to live bands Barefoot West and Fuzzy Logic on Saturday and the Hip Pocket Band on Sunday. The festival starts at 11 am rain or shine. Advance tickets are $25 for a taster and $15 for a non-taster. At the gate, tickets are $35 for a taster and $25 for a non-taster. • 540-721-1203

Off the Rails Beer Festival

Sept. 30: Enjoy this family-friendly event with food trucks, music and the finest craft beers of Central Virginia. All proceeds will benefit the Hanover Arts & Activities Center. $15. 1–7 p.m. Hanover Arts & Activities Center, Ashland.

The Festy Experience

Oct. 5–8: Infinity Downs Farms invites you to spend all day at one of Virginia’s premiere venues as they showcase great music, craft beer and their unique outdoor experience. Infinity Downs Farms, Arrington.

Wine Wednesday

Oct. 11: There is no better way to spend your Wednesday than by drinking some of King Family Vineyards best wine, enjoying the local food and watching the sun set behind beautiful mountains. Free. 5 p.m.-8:30 p.m. King Family Vineyards, Crozet.

Fall Harvest Cooking Class

Oct. 18: Join the Pippin Hill Culinary team in their kitchen to learn the best ways to cook fall foods in a hands-on demonstration with dinner and two glasses of wine. 6–9 p.m. Pippin Hill Farm & Vineyards, North Garden.

Halloween Party on the Patio

WINERIES Central Virginia Adventure Farm www.adventurefarm Earlysville Afton Mountain Vineyards www.aftonmountain Afton Albemarle CiderWorks www.albemarlecider North Garden Ankida Ridge Vineyards Amherst Ashton Creek Vineyard www.ashtoncreek Chester Autumn Hill Vineyards Blueridge Winery Stanardsville Barboursville Vineyards Barboursville Blenheim Vineyards Charlottesville Blue Bee Cider Richmond Bodie Vineyards Powhatan Bold Rock Cider Nellysford

Brightwood Vineyard & Farm www.brightwood Brightwood

DeVault Family Vineyards Concord

Byrd Cellars Goochland

DelFosse Vineyards and Winery Faber Democracy Vineyards Lovingston

Cardinal Point Vineyard & Winery Afton

Early Mountain Vineyards Madison

Burnley Vineyards Barboursville

Castle Glen Estates Winery Doswell Castle Gruen Vineyards and Winery Locust Dale

Elk Island Winery First Colony Winery Charlottesville Flying Fox Vineyard Afton

Castle Hill Cider Keswick

Gabriele Rausse Winery Charlottesville

Chateau MerrillAnne Orange

Glass House Winery Free Union

Chestnut Oak Vineyard Barboursville

Grace Estate Winery Crozet

Cooper Vineyards Louisa

Grayhaven Winery Gum Spring

Cunningham Creek Winery Palmyra

Hickory Hill Vineyards Winery Moneta

Mattaponi Winery

Native American Indian Winery

Oct. 27: Wear a costume and come out to the party with wine available by the glass and bottle and a limited selection of pumpkin flavored beer and cider. $5. 7–10 p.m. James River Cellars, Glen Allen.

Fall Harvest & Leaf Peep Festival

Oct. 28: The party will feature live music from Scuffletown, the Bavarian Chef food truck, vineyard tours and more. Noon–6 p.m., live music 1–5 p.m. DuCard Vineyards, Etlan.

Howl at the Moon Party Oct. 28–29: Just because you’re not a kid anymore doesn’t mean you can’t enjoy some treats on Halloween. Watch the moon rise while enjoying live music, face painting and much more. 6–10 p.m. Wild Wolf Brewing Company, Nellysford.


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Harvest Dinner

Nov. 3: The annual dinner celebration will include a prepared meal from a local Charlottesville caterer. 6–8 p.m. King Family Vineyards, Crozet.

Howl 8

Nov. 4: The eighth annual HOWL at the Moon (rising) Party will feature moon tunes and wine as the harvest moon rises after sunset. Bring a potluck dish to share. 6:30–9 p.m. DuCard Vineyards, Etlan.

Veteran’s Day Special Nov. 10: Celebrating Veteran’s Day, DuCard will have free tastings for veterans and additional military discounts. Food will be available to purchase to pair with wines. 11 a.m.–6 p.m. DuCard Vineyards, Etlan.

paired with DuCard wines and music from harpist Vicky Lee. Reservations required. $59. 11:30 a.m.–2 p.m. DuCard Vineyards, Etlan.

Friday Night FlightsWine & Music-Karaoke Buzz Nov. 24: Kick off your weekend with your friends, family and co-workers while surrounded by wine, music and tasty food trucks. $15. 5–9 p.m. Cooper Vineyards, Louisa.

New Year’s Eve Masked Ball

Dec. 31: Wear a mask and dancing shoes and join for wine and hors d’oeuvres, a five-course winemaker’s dinner, breakfast bar and champagne. $175. Begins at 7 p.m. Veritas Winery, Afton.

Nov. 12: Brunch will feature catering from l’étoile Catering

BREWERIES Central Virginia Final Gravity Brewing Co. Richmond

Ardent Craft Ales Richmond

Hardywood Park Craft Brewery Richmond

Blue Mountain Brewery www.bluemountain Afton Buskey Cider Richmond Castleburg Brewery And Taproom www.castleburg Richmond

Isley Brewing Company www.isleybrewing Richmond

Devils Backbone Brewing Company www.dbbrewing Roseland Downtown Beer Wine & Spirits Trail www.downtownbeer Charlottesville Extra Billy’s Smokehouse and Brewery Midlothian


Midnight Brewery Rockville Nelson 151 Trail Lovingston Pro Re Nata Brewing Company Crozet Rock Bottom Brewery Richmond

Jefferson Vineyards Charlottesville Keswick Vineyards Keswick Kilaurwen Winery, LLC Stanardsville King Family Vineyards Crozet

Trapezium Brewing Company Petersburg Triple Crossing Brewing Company Richmond The Veil Brewing Co. Richmond Wild Wolf Brewing Company Nellysford Wood Ridge Farm Brewery woodridgefarmbrewery Lovingston

Monticello Wine Trail Charlottesville Moss Vineyards Nortonsville Mountain Cove Vineyards www.mountaincove Lovingston Mountfair Vineyards Crozet Peaks of Otter Winery Bedford Pippin Hill Farm & Vineyards North Garden Pollak Vineyards Greenwood Potter’s Craft Cider Free Union Prince Michel Vineyard Leon

Leo Grande Vineyards & Winery Goode

Ramulose Ridge Vineyards www.ramuloseridge Moneta

Meriwether Springs Vineyard Ivy

Stone Brewing Company Richmond

Montdomaine Winery 434-971-8142 Charlottesville

Lazy Days Winery Amherst

Starr Hill Brewery Crozet

Three Notch’d Brewing Company www.threenotchd Charlottesville

Loose Shoe Brewing Company Amherst

James River Cellars Glen Allen

Lovingston Winery Lovingston

Legend Brewing Co. Brewery Richmond

Champion Brewing Company www.champion Charlottesville

Horton Vineyards Gordonsville

South Street Brewery www.southstreet Charlottesville

Strangeways Brewing www.strangeways Richmond

Lickinghole Creek Craft Brewery Goochland

Honah Lee Vineyard Gordonsville

Loving Cup Vineyard & Winery North Garden

James River Brewery Scottsville

Center of the Universe Brewing Company Ashland

Hill Top Berry Farm and Winery Nellysford

Knights Gambit Vineyard www.knightsgambit Charlottesville

Fall Winemaker’s Harvest Brunch

Apocalypse Ale Works Forest

WINERIES Central Virginia Continued

Michael Shaps Winery Charlottesville

Rebec Vineyards Inc Amherst Reynard Florence Vineyard Barboursville

Skippers Creek Vineyard Powhatan Spring Run Vineyards Chesterfield Stinson Vineyards Crozet Stone Mountain Vineyards www.stonemountain Dyke Thistle Gate Vineyard Scottsville Trump Winery Charlottesville Turk Mountain Vineyards www.turkmountain Afton Valley Road Vineyards Afton Veritas Winery Afton Well Hung Vineyard www.wellhung Charlottesville Weston Farm Vineyard and Winery www.westonfarmvineyard Louisa White Hall Vineyards www.whitehallvineyards. com Crozet

Sans Soucy Vineyards Brookneal

White Oak Mtn Meadery Chatham

Seven Doors Winery Huddleston

Wisdom Oak Winery North Garden

DISTILLERIES Central Virginia Belle Isle Craft Spirits Richmond

Reservoir Distillery Richmond

Cirrus Vodka Richmond

Silverback Distillery Central Virginia

James River Distillery Richmond

Spirit Lab Distilling Charlottesville

Monte Piccolo Charlottesville

Three Brothers’ Distillery www.threebrothers Disputanta

Ragged Branch–Virginia Straight Bourbon Whiskey Charlottesville

Virginia Distillery Company Lovingston Vitae Spirits Distillery Charlottesville Woods Mill Distillery Faber

VINUM Charlottesville

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Coastal VirginiaHampton Roads

hough many vacationers flock to Coastal Virginia to soak up the sun, stick their toes in the sand and hit the waves, there’s much to be seen past Hampton Roads’ many shorelines and plenty to do all seasons of the year. Norfolk, a modern port city nestled where the Chesapeake Bay meets the Atlantic Ocean, is vibrantly bursting with culture found in the lush parks which host festivals year-round, the quality museums, the incredible entertainment venues and the impeccable culinary scene. Just a short ferry ride away, Portsmouth is the place to go to scope out local art, peruse historic neighborhoods and spend a day with the kids at the largest children’s museum in the state. Outdoor lovers will find their solitude in Chesapeake along 22 miles of fresh and salt waterways. The Dismal Swamp Canal is a perfect place for kayaking or canoeing or simply spotting rare bird species.

Relive history in the Historic Triangle, made up of Jamestown, Williamsburg and Yorktown. Visit the places that helped our nation to take root and the places that shaped it into what it is today. Colonial Williamsburg is known as the world’s largest living history museum, and neighboring Jamestown features replicas of the original fort and ships that were used to root the English colonists here in 1607. Not all of the area is steeped in history; visit Busch Gardens Williamsburg and Water Country USA to feel like you’ve traveled to other lands or simply to make a big splash. Of course a trip here wouldn’t quite be complete without a peek at the Atlantic Ocean. Virginia Beach is the ultimate place for surfing, festivals, family fun and so much more, so take a stroll down the 3-mile boardwalk, play a round of putt-putt, and stick your toes deep into the sand.



Founded in 2005, Chesapeake Bay Distillery’s mission was to create spirits of exceptional quality that feature local ingredients and provide remarkable value to their patrons, and that has not changed. The distillery has recently upgraded its production facility for efficiency and increased capacity. Located in the ViBe district of Virginia Beach, the new space also includes a Blue Ridge Tasting Room.

Located at the entrance of City Center at Oyster Point in Newport News, Tradition Brewing Company’s 20-barrel Deutsche Beverage Technology brewing system can be seen in action while seated in the tasting room or second floor mezzanine. Traditions on tap include Hull 488 India Pale Ale, Red Willie Irish Red and Mothership Cream Ale. Also try seasonal brews, such as Invicto Mexican Lager.

5th Annual 757 Battle of the Beers

Sept. 9: The 757 Battle of the Beers will have local breweries put their best brews on tap to battle it out in each of the different beer categories. All proceeds will go to local Hampton Roads charities. $55. Hunt Club Farm, Virginia Beach.

’09 Reserve Chardonnay Winemaker Release Dinner

Sept. 9: New Kent Winery’s Wine and Barrel Club members are invited to taste the long-awaited chardonnay that has been barrel aged for over eight years. The evening will include dinner. 6–9 p.m. New Kent Winery, New Kent.

21st Annual Neptune’s Fall Wine Festival

Sept. 9–10: Bring your friends and come enjoy live music and tastings from over 15 different Virginia wineries. Indulge in the taste of chardonnays, merlots and rieslings and take home the glass. Advance $35; at the gate $40. Noon–5 p.m. Neptune’s Park, Virginia Beach.

Offering a fresh take on seafood, chicken, steak, pork, pasta, and, of course, oysters! Featuring raw oysters from the best local vendors and specially selected offerings from around the world, Y.R.O.C. is sure to please any oyster lover. Now on the Virginia Oyster Trail. Indoor and Outdoor dining. Full bar, hand selected wine menu and craft beer. Growlers sold to go. Open daily 11am–9pm No Reservations Needed. Just Come on Over!

8109 Yacht Haven Rd., Gloucester Point, VA 23062

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Sept. 16: O’Connor Brewing’s 3rd Annual O’Ctoberfest will celebrate the German beer festival with the release of their Marzenstyle beer, lawn games, food trucks on-site, live music performances and giveaways. Wear your lederhosen or a dirndl for a special discount on your bar tab. Noon–10 p.m. O’Connor Brewing Co., Norfolk.

Ribtoberfest & Southern Foodways

Sept. 23: The 5th Annual Ribtoberfest will bring together the best of what the South has to offer including southern dishes, craft beers and live blues. Free. Noon–8 p.m. Town Point Park, Norfolk.

Salsa Dance Night

Sept. 29: Try to learn something new by attending New Kent Winery’s Salsa Dance Night! A food truck will also be there whenever your dancing shoes need a break. 6–9 p.m. New Kent Winery, New Kent.

Harvest Festival

Oct. 1: New Kent Winery’s first ever Harvest Festival will be a day full of fun for people of all ages. The festival will include a moon bounce, grape stomping, beer and wine and

a behind-the-scenes look at their harvesting process. 11 a.m.–5 p.m. New Kent Winery, New Kent.

2015 Adagio Release Party

Oct. 6: It’s finally time to get a taste of Williamsburg Winery’s 2015 Adagio. They say it’s the best one yet! 6:30–9:30 p.m. The Williamsburg Winery, Williamsburg.

Crawlin’ Crab Half Marathon, 5K, 1K, and Craft Brew Fest

Oct. 7–8: Run off your crabbiness by journeying through historic downtown and encountering live bands, candy stops and other course surprises. Celebrate your finish with food by Baker’s Crust and an ice-cold brew. Check online for individual race prices and race times. Hampton, Virginia.

Treasure Chest Beer and Food Fest

Oct. 15: The annual Treasure Chest will offer exclusive beer from Green Flash and other breweries, 10 food tastings with a commemorative glass, culinary demos, a photo booth and vendor village with festival proceeds benefiting Susan G. Komen, Tidewater. Green Flash Brewing, Virginia Beach.

WINERIES Coastal Virginia - Hampton Roads Gauthier Vineyard Barhamsville

Saudé Creek Vineyards Lanexa

Hampton Roads Winery www.hamptonroads Elberon

Upper Shirley Vineyards Charles City

Mermaid Winery Norfolk

Vintner’s Cellar www.vintnerscellar Yorktown

New Kent Winery New Kent Pungo Ridge Winery Virginia Beach

BREWERIES Coastal Virginia - Hampton Roads Alewerks Brewing Company Williamsburg

Oozlefinch Craft Brewery Fort Monroe

Back Bay Brewing Co. www.backbaybrewing Virginia Beach

Pleasure House Brewing www.pleasurehouse Virginia Beach

Bearded Bird Brewing Norfolk Benchtop Brewing Company Norfolk

BESTof Readers’ Choice AWARDS 2016

Big Ugly Brewing Chesapeake Bold Mariner Brewing Co Norfolk Brass Cannon Brewing www.brasscannon Williamsburg Bull Island Brewing Company Hampton Coelacanth Brewing Norfolk Commonwealth Brewing Co. www.commonwealth Virginia Beach

323 Water Street, Ste A-1, Yorktown 757-875-1522 Private Event Room Experience breathtaking views of the York River while enjoying exquisite seafood, steaks, chicken and chops! Join us for Sunday Brunch • Ask about our daily specials • Hours: 11am–9pm 78

The Williamsburg Winery Williamsburg

Home Republic Brewery www.homerepublicva Virginia Beach

Reaver Beach Brewing Company Virginia Beach Rip Rap Brewing Co. Norfolk Smartmouth Brewing Co. www.smartmouth Norfolk St. George Brewing Company Hampton Tradition Brewing Company Newport News Virginia Beer Company Williamsburg Wasserhund Brewing Company Virginia Beach Wharf Hill Brewing Co. Smithfield Young Veterans Brewing Company Virginia Beach

MoMac Brewing Co. Portsmouth O’Connor Brewing Company Norfolk

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Virginia Beach Craft Beer Festival

Oct. 21–22: The festival will be held outside on 30th Street in a large tent on the beach. Sample over 80 craft beers from over 50 breweries while listening to live music. Saturday $25; Sunday $20. 1–6 p.m. 31st Street, Virginia Beach.

Coastal Virginia Spirits Soiree

Nov. 4: Hosted by Coastal Virginia Magazine and the Virginia Distillers Association, this Spirits Soiree will feature over 20 distilleries from across the state for a fun evening with music and cocktail samples. Tasting ticket includes 10 spirit samples or five mixed drink tastings and a commemorative souvenir tasting glass. 4–8 p.m. Virginia Beach Convention

Center, Virginia Beach.

Kreations Village Craft Fair

Nov. 18: O’Connor Brewing will host the Kreations Village Craft Fair with vendors, food and plenty of beer on tap. Noon–6 p.m. O’Connor Brewing Co., Norfolk.

Coastal Virginia Magazine WineFest

Jan. 27: Celebrate good times with Virginia wines at this spectacular annual event hosted by Coastal Virginia Magazine. Vendors include wineries, specialty foods and arts and crafts. Enjoy a craft beer garden, grape stomp competition, live entertainment and much more.

distilleries Coastal Virginia - Hampton Roads Blue Sky Distillery Smithfield Chesapeake Bay Distillery www.chesapeakebay Virginia Beach Copper Fox Distillery Williamsburg

Dead Reckoning Distillery www.deadreckoning Norfolk The Ironclad Distilling Company Newport News

Toast The Coast VA: Beer, Wine & Shine Trail Newport News Williamsburg Distillery Williamsburg

R. D. Wilhelm Distilling Company Norfolk

EASTERN: Stratford Hall Wine & Oyster Festival Sept. 16–17. You don’t want to miss Stratford Hall’s Annual Wine & Oyster Festival. This event in the Northern Neck features a combination of great wines, Chesapeake Bay and Tidewater oysters, craft brews, live music, an antique car show, miniature farm animals, barrel train rides, artisans and food vendors, all in a historic setting in front of the c. 1738 Great House. Free admission to the Great House is included. Advance tickets: $20 for wine tasters, $10 for non-wine tasters, and $5 for children ages 7-13, children under 6 are free. Tickets can be purchased at the gate. Saturday 10 a.m. to 6 p.m., Sunday 10 a.m. to 5 p.m. Event is held rain or shine, tickets are valid either day. Parking is free.

Live Music Friday night, Saturday & Sunday

Join us for a glass or bottle of wine on our wrap-around porch!

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Coastal VIRGINIAEastern Shore


hen visitors cross over the Chesapeake Bay Bridge-Tunnel, a sudden tranquility washes over them. The essence of time no longer matters, the feeling of hurriedness disappears, and they’re left with a blissful relaxation that can only be explained in one way: they’ve crossed over to Shore time. Made up of 70 miles of land, the Eastern Shore is surrounded by water on either side— the Atlantic Ocean on one side and the Chesapeake Bay on the other. The area is comprised of natural beaches and salt marshes, forests and quaint farms, country roads and adorable waterfront towns filled with friendly faces, salty air and some of the best seafood around. For years the Shore’s fishermen and watermen have provided fresh catches of fish, shrimp, crab, clams and oysters that can be found on the menus of most Eastern Shore eateries. Of course the area is also known for its selection of farm fresh veggies, so be sure to stop at one of the roadside stands to get your fill of sweet potatoes, collards, pumpkins and butternut squash. If the weather is nice, paddle along the bay via kayak and journey to a nearby winery for an afternoon tasting, or catch a round of golf at a pristine club. Look for wild horses, which can be spotted along the towns of Chincoteague and Assateague at any time. A ferry ride away is the quiet and carless island of Tangier. Rent a golf cart to check out the island’s restaurants and shops, and pay a visit to their history museum to get a true sense of the area. The towns of Cape Charles and Onancock are perfect for spending the day. Pop into the art galleries to get a sense of the local talent, find the perfect souvenir at one of the cute shops, and have an unforgettable meal at an adorable restaurant. If you choose to spend all of your vacation here, you’ll be greeted to Victorian bed & breakfasts with wraparound porches and the most hospitable innkeepers you’ll ever meet.

The Peninsula’s finest indoor and outdoor waterfront dining

20 Microbrews on Tap! Live Entertainment


You’ll never forget the Paddle Your Glass Off kayak trip guided by SouthEast Expeditions. The journey begins on the banks of Nassawadox Creek at a working watermen’s wharf and ends at Chatham Vineyards for a wine tasting and behind-the-scenes tour. Now that’s a prize worth paddling for.


Come and meet Johnny Mo, the musical chef at Mallard’s at the Wharf in Onancock. While there, try local Eastern Shore seafood, filet mignon or Caribbean Chicken. Dine inside, or enjoy the waterside deck while trying to catch the sunset.

Cork & Canvas

Oct. 14: The wine and arts festival will offer several Virginia wines, live music from Lovin Cup, arts and crafts and food from local food trucks. $30. Noon–5 p.m. Chincoteague Island KOA, Chincoteague Island.

Winter Wine & Oyster Weekends

Nov. 24–26: Enjoy half a dozen fresh shucked-oysters served with mignonette, cocktail sauce and fresh lemons and a glass of Church Creek wine of your choice. $15. 10 a.m.–5 p.m. Chatham Vineyards on Church Creek, Machipongo.

Hours (Seasonal): 11am–11pm, Mon.-Sun.

WINERIES Coastal - Eastern Shore


Bloxom Vineyard Bloxom

Chatham Vineyards on Church Creek Machipongo

Peninsula Winner: Best Sports Bar Best Tapas Style Restaurant

BESTof Readers’ Choice AWARDS 2017

757-369-5644 323 Water St., Yorktown, VA • 80

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Southern Virginia

here’s a reason they call it “Southern hospitality,” and you’ll soon discover the true meaning of friendly faces and cheerful spirits at the southern part of Virginia. Much of this region of the commonwealth is exactly like you’d picture. Scenic byways lead to farms passed down through generations, tobacco fields and even some vineyards. Folks like to sit on their front porches, sipping sweet tea or lemonade and watching the cars pass by. Local inns entice guests to sit back and relax, and quaint restaurants serve up generous helpings of the best Southern cooking you could imagine—hot, buttery biscuits or cornbread, crispy fried chicken and perhaps a sweet bowl of corn pudding or fruit pie topped with vanilla ice cream for dessert.

Wine: The 450-acre Rosemont

Estate has been in the Rose Family since 1858, with the home place actually dating back to the mid-1700s. Today, Rosemont of Virginia flourishes after planting more than 32,000 grape vines across 22 acres. Stop in for a tour or tasting of wines made in the classic Bordeaux style; dry, crisp whites or sweet wines.

Play: Consider a vacation at Lake

Gaston, roughly 35 miles long and covering more than 20,000 acres with 350 miles of shoreline. The lake has long been popular for fishing and other water recreation including activities such as boating, swimming, water skiing and wakeboarding. Boat and kayak rentals are available at Holly Grove Marina, and lakefront camping is available at Lake Gaston Americamps.

However, a lot of the area has been transformed, presenting a fresh, new perspective of the land. Old railroad beds have been changed into new bike trails, and the history of what used to be can now be seen in some of the area’s fascinating museums like Martinsville’s Virginia Museum of Natural History. One of the most popular pastimes is spending a day on the 50,000-acre Buggs Island Lake, where many people go for fishing or boating. If you prefer life in the fast lane, you can watch car races take place at three different speedways. Regardless of your preference for traditional Southern living or revitalized recreation, Southern Virginia is worth exploring.

Flip Flop Friday

Sept. 8: Bring out a lawn chair or blanket and relax with live music from Jerry Wilson & the Soulmaster while tasting Homeplace Vineyard wine. Have a picnic, or try some food from a vendor on site. Tasting $6; non-tasters $3. 6–10 p.m. Homeplace Vineyard, Chatham.


Sept. 17: Enjoy wine, lunch and breads with spreads while 10 percent of proceeds will benefit SPCA of Martinsville and Henry County. Hamlet Vineyards, Bassett.

Shine & Wine Festival

Sept. 23: Enjoy tastings from local and regional wineries and distilleries, live music, food, arts and crafts and vendors. Advance $20; at the gate $25. Mecklenburg Electric Cooperative Pavilion, Chase City.

Music By Marie Anderson

Sept. 24: Bassett native Marie Anderson will be performing live music with classics

WINERIES Southern Virginia

from the 1930s to songs from today. Hamlet Vineyards, Bassett.

2 Witches 2nd Annual Oktoberfest on the Dan

Sept. 24: Celebrate Oktoberfest with the release of 2 Witches Oktoberfest beer, local food vendors and live music from The Sauerkraut Band. 1–7 p.m. 2 Witches Winery and Brewing, Danville.

Sunday Salads

Sept. 30: Have some light fare with the warmer weather, as Hamlet Vineyards will be serving pasta salads, summer salads and other light snacks. Hamlet Vineyards, Bassett.


Oct. 7: The 2nd Annual Octobrewfest will feature over a dozen crafted brews from local tap houses and cideries as well as live performances from three local bands. Face painting, bouncy houses and more are available in the KidZone. 3–10 p.m. Main Street, Tazewell.

distilleries Southern Virginia

2 Witches Winery and Brewing Danville

Hamlet Vineyards Bassett

Rosemont of Virginia LaCrosse

Altillo Vineyards Hurt

Homeplace Vineyard Chatham

Three Sisters of Shiney Rock Clarksville

American Way Country Wines Chase City

Hunting Creek Vineyards Clover

Tomahawk Mill Winery Chatham

Bright Meadows Farm Nathalie

Molliver Vineyards & Winery Nathalie

Greenwood Vineyards Vernon Hill

Preston Ridge Winery Martinsville

Bondurant Brothers Distillery Chase City Springfield Distillery Halifax | second edition 2017/2018

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Chesapeake Bay

hink back to the days of childhood when every precious moment of sunlight meant that you had to be outside playing, exploring or simply basking. Rekindle your passion for all things outdoors along the spectacular Chesapeake Bay. Otherwise known as Northern Neck, Middle Peninsula or River Country, this region stretches from Colonial Beach to Gloucester, and the areas in between are brimming with history, recreation and plenty of opportunities for families to take advantage of lifelong memories. Take part in the plethora of recreation activities available, both on

water and land. Rent a boat or bring your own to discover the pristine scenery past the shoreline. Hop on a fishing charter and find out who can bring home the day’s most impressive catch. Pack a picnic lunch, and set off on one of the area’s many hiking trails to peruse the area by foot. You may catch views of peaceful wildlife and rare birds, including American bald eagles, which can be found around the Caledon Natural Area. Of course many families are content staying on the beach all day, soaking up the sun and seeing who can build the largest sand castle. You’re sure to feel just like a kid again each time you visit the naturally splendid Chesapeake Bay.



Book a trip to Tides Inn, an amazing resort on a private peninsula in Irvington. You will be surrounded by the splendor of the Chesapeake Bay, sweeping waterfront views, lush native landscaping and a full-service marina. Not to mention the golf course, award-winning restaurants and spa.

Acoustic Sunday

Sept. 3: Enjoy live music in the courtyard and a food truck on-site for the closing event of the Summer Music Series. 2–5 p.m. Ingleside Vineyards, Oak Grove.

Stratford Hall Wine And Oyster Festival

Sept. 16–17: This popular event features wines from Virginia wineries and oysters from Chesapeake Bay and Tidewater oyster growers. The festival will also offer distinctive arts and crafts, local and international foods, craft distilleries, live music, a car show, barrel train rides, miniature farm animals and historical living-history personages. Enjoy free admission to the Great House, plus tour the gristmill in operation. Advance $20; at the gate $25. Saturday 10 a.m.–6 p.m.; Sunday 10 a.m.–5 p.m. Stratford Hall, Stratford.

Gloucester Wine Festival

Sept. 23: Returning for its eighth year, the wine festival will have tastings from some of the best Virginia wines and foods, local artisans and vendors and live music. Advance $25; at the door $30. 11 a.m.–5 p.m. Brent and Becky’s Bulbs, Gloucester.

38th Annual Harvest Festival

Oct. 14: Take a tour of the vineyards and winery, relax or dance to live music and enjoy a wine tasting with a keepsake Ingleside wine glass. Hayrides will be available for kids; food available for sale, or bring a picnic. $15–$20. 11 a.m.–4 p.m. Ingleside Vineyards, Oak Grove.

Caledon State Park – Art & Wine Festival

NN Burger, in both Tappahannock and Kilmarnock, has become known for its handcrafted burgers, Twister Chips, shakes, craft beer on tap and the signature cocktail The One. Enjoy live music several times each week and the new “NN PRIME” menu featuring premium Wood-Grilled Filet Mignons and Colossal King Crab Legs.

commemorative wine glass is included with the price of tasting. The picnic shelter, gift shop and visitor center will be open, and hay wagon rides will be available for the kids. Wine tasting $15 per person; non-tasting guests free. Saturday 10 a.m.–5 p.m.; Sunday 11 a.m.–4 p.m. Caledon State Park, King George.

Fall Oyster Crawl

Nov. 11–12: Enjoy the beautiful fall weather with wine and oyster pairings on the Chesapeake Bay Wine Trail. Northern Neck and Middle Peninsula.

Taste by the Bay: Wine, Food, Arts and Ale

Nov. 18: Kick off the holiday season in style with live music, local food and wine tastings from 10 wineries along the Chesapeake Bay Wine Trail. Advance $30; at the gate $35. 11 a.m.–5 p.m. The Tides Inn, Irvington.

Black Friday Sale at Ingleside Vineyards

Nov. 24: Don’t miss out on some of Ingleside Vineyards’ best deals of the year as well as wine/gift specials in their Tasting Room. 10 a.m.–5 p.m. Ingleside Vineyards, Oak Grove.

Holiday Open House on the Chesapeake Bay Wine Trail

WINERIES Chesapeake Bay Athena Vineyards & Winery Heathsville Caret Cellars Caret Dog and Oyster Vineyard Irvington General’s Ridge Vineyard Hague Good Luck Cellars Kilmarnock Ingleside Vineyards Oak Grove Jacey Vineyards Church Monroe Bay Vineyard Colonial Beach Oak Crest Vineyard & Winery King George Vault Field Vineyards Kinsale

Dec. 9: Participating wineries of the Chesapeake Bay Wine Trail welcome guests for wine and gift specials and holiday refreshments. 11 a.m.–4 p.m.

Nov. 4–5: Artisans’ finest offerings, wine from local wineries and food for sale. A 82

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he City of Harrisonburg is home to a unique blend of over 80 locally-owned restaurants, craft breweries, grocers, and bakeries and cafes. Downtown Harrisonburg was named Virginia’s first Culinary District and has tastes for every appetite. Harrisonburg’s variety of both locally-owned and nationally-recognized restaurants will take you on a culinary trip around the world, with an array of flavors to satisfy even the most discerning palate. Many of the area’s melting pot of restaurants also bring the farm-to-table philosophy to life, creating gourmet dishes from locally-sourced ingredients. Whether you prefer to dine rooftop, out on the patio, in a historic building, among local art, or in front of a local food truck, there’s a restaurant with its own distinctive atmosphere for you in the dining destination of the Shenandoah Valley. Come taste why Dining is Better in the ‘Burg.

DON’T MISS OUT ON OUR UPCOMING EVENTS: Rocktown Bites Food Tours–August & September 2017 Harrisonburg International Festival–September 2017 Spirit of the Valley Festival–November 2017 Resolute Weekend–November 2017 Harrisonburg Restaurant Week–March 2018 540-432-8935

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