Wine Paradise in the Blue Ridge
Located near historic Leesburg, Virginia, in the town of Purcellville, Doukénie Winery encompasses 415 acres in Loudoun County. Just 50 miles from Washington DC in Virginia’s famed “wine country,” this wine farm provides visitors and locals an escape from reality while increasing their knowledge of wine and wine making.
Founded in 1985 by the Bazaco family, Doukénie Winery harvested its first vintage in 1995 and within the last several years has received numerous prestigious awards. The winery produces 4,000 to 5,000 cases per year that include five white wines, two fruit wines and nine red wines. Wine can be purchased at the tasting room and through the winery’s Heritage Club.
Visitors to Doukénie Winery learn as they taste from the selection of six white wines, nine red wines and one dessert wine. The knowledgeable staff in the tasting room is trained by Sebastien Marquet, winemaker and general manager. During each training session Sebastien explains vine management, distinct differences in each varietal and what to look for when tasting.
Doukénie Winery takes the educational aspect a step further when they host events. A Taste of Science, offered the first Saturday of every month through December, is a fun day with resident geologist, Leanne Wiberg.
Coming up at Doukénie in celebration of Virginia Wine Month is the Harvest Festival on October 18 featuring the Harvest Crush and barrel tasting. The event includes delicious Monks BBQ and music by The Short Hill Mountain Boys.
Doukénie has been winning awards consistently since 2006. Most recently eight wines were winners in the 2014 Virginia Governor’s Cup. You can explore the complete listing of award-winning wines on their website
Doukénie Winery is an idyllic setting for weddings, as well as corporate functions and special events. Tours are always available by calling Bill in the Tasting Room (540-668-6464) which is open daily between 10 am and 6 pm.
RECIPE OF THE MONTH
BUTTERNUT SQUASH SOUP
Serve with Doukénie Winery 2012 Viognier or 2012 Pinot Grigio
1 (2-2 lb) Butternut Squash, peeled and seeded
2 Tb Unsalted Butter
1 medium Onion, chopped
6 cups Chicken Stock
Salt and freshly ground Black Pepper
Cut squash in 1 inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt and pepper.
Written by: Frank Britt