OWNER OF FINCASTLE VINEYARD AND WINERY SETS UP A WINE TASTING.
The scenic countryside includes miles of hiking trails, including the Appalachian Trail, and the small, historic towns of Fincastle, Troutville and Buchanan. Established in 1772, Fincastle was one of the first settlements west of the Blue Ridge Mountains. Lewis and Clark set out on their famous expedition west from here, and after returning, Clark married a local resident. The red brick courthouse was designed by Thomas Jefferson. Other historic sites and restored homes are fun to drive past.
|Wine is available for sampling.|
the apples sweet, said Gwen Ikenberry. The 21 varieties of apples were beautifully displayed and I discovered a new variety grown only in that area – the Mutsu. As I ate one, savoring every bite, the sweet juice ran down my fingers. It might be even better than my favorite Honeycrisp apples back on Minnesota. The orchard sold 20,000 bushels of apples last year. Gwen suggested coring an apple, adding butter and cinnamon, and baking it in the microwave for a good, healthy treat.
Pomegranate Restaurant in Troutville is the fulfillment of former school teacher Diana Dixon¹s dream, as described in the Wall Street Journal. She started it in an abandoned wine warehouse and put her personal stamp on it with delicious, unique food, and she invites jazz and bluegrass bands to perform.
A FEW GRAPES ARE STILL ON THE VINES AT VIRGINIA MOUNTAIN VINEYARDS.
|Wine bottles are set up for sampling.|
Visitors are invited to picnic on the grounds and enjoy summer Sunday concerts.
|Blue Ridge Vineyard’s Mulled Wine Recipe|
1 Bottle of Blue Ridge Vineyard Sweet Shiloh
4 cups Apple Cider
1 16 oz can of Peach Pieces, add the juice as wellThe spice bag:
1 Cinnamon stick, Break the sticks into pieces
5 Whole Cloves
6 Candied Ginger
5 Allspice, ¼ teaspoon of ground, or to taste1 Nutmeg, ½ to ¾ teaspoon ground, or to tasteMethod:
1. In a large pan, over medium heat, warm the wine, cider and peaches.
2. Add the bag of spices right away.
3. Bring the heat up, do not boil.
4. Test it for sweet and spice. If it is not sweet enough add sugar to taste and stir to dissolve. Not enough spice, add more, a little at a time.
5. Serve in a heatproof glass. Makes around 8 servings
Blue Ridge Vineyard’s Famous Sangria
1 Bottle Blue Ridge Vineyard Sweet Shiloh
6 Oz Crushed Pineapple
1 Wedge Mango, Minced.
2 Cups real Gingerale (No Cheap Stuff)
Several Fresh Strawberries
1. Cut Lemon, Lime, and Orange into small wedges.
2. Squeeze into Sweet Shiloh
3. Add Crushed Pineapple
4. Add Mango
5. Chill. Let sit overnight.
Just before serving:
6. Cut Stawberries
7. Add Strawberries and Gingerale
Blue Ridge Mountain Burgers
2 cups of Blue Ridge Vineyard Big Bear Red Wine
2 Tbsp brown sugar
1 lb lean ground beef
1 medium slicing tomato, cut into 1/2 inch slices
3 Burger buns (“everything” buns pictured)
3 slices of your favorite cheese
1. Preheat your grill to medium-high.
2. In a medium sauce pan over high heat, combine the
wine and brown sugar, stirring until dissolved.
3. Let boil and reduce to 6 Tbsp (3/8 cup).
This will take about ~25 minutes. Let cool to
room temp, ~10 minutes.
4. In a medium bowl, crumble ground beef and season
with salt, pepper, and a couple dashes of
5. Add 1/4 cup of red wine reduction and lightly toss to mix.
6. Form 3 burger patties, handling as little as possible
(they’ll feel really loose and fragile).
7. Drizzle tomato slices with olive oil and season
with salt and pepper.
8. Place burgers and tomatoes on the grill. Grill the
burgers to desired doneness (I typically cook both
the tomatoes and burgers ~4 minutes on each side).
9. Top with a slice of cheese and remove from the grill.
10. Place on a burger bun, drizzle the remaining red wine
reduction over the burgers, and top with a grilled tomato
slice and the top bun.
|Re-printed with permission.|