Blue Valley Vineyard and Winery, Purcellville, Virginia

One of Virginia’s newest wineries, Blue Valley in Fauquier County has a spectacular setting with breathtaking views of the Blue Ridge Mountains and the Shenandoah Valley. Blue Valley is owned and operated by the father and son team of John and Stergio Zissios whose family began making wine generations ago in the mountains of the Macedonian area of Greece, one of the world’s oldest winemaking regions.

The Zissios continue to draw inspiration from their heritage and have imbued the old-world spirit into their wines. They believe that the key to making good wine is patience and attention to detail, both of which they adhere to daily. The Zissios oversee every aspect of the winery operation with award winning John Levenberg as the Winemaker, assisted by Tyler Henley

Situated on 63 acres, Blue Valley includes a state-of-the-art winery and tasting room. Grand wrought iron double doors open to a unique structural design, where rustic meets modern with dramatic high ceilings and contemporary flair. Event rooms with views of the vineyard and mountains can accommodate an intimate small party to a large gathering of several hundred guests.

In 2014, the Zissios planted 17,000 vines of a variety of varietals. A few acres of the vineyard had been planted six years ago, and produced the first Blue Valley wines. The list of available wines includes 2013 Rosé, Pinot Gris, Sauvignon Blanc, Viognier, Chardonnay, Heritage (white blend) and 2013 Tradition (red blend).

The Tasting Room is open Monday and Thursday 11 to 6 pm, and Friday through Sunday 11 to 7 pm. After a tasting of Blue Valley’s impressive handcrafted wines, visitors can enjoy a glass of wine on the patio as the sun sets over the Blue Ridge Mountains.

Blue Valley Vineyard and Winery
9402 Justice Lane-Delaplane, VA 20144
540-364-2347
bluevalleyvineyardandwinery.com

A RECIPE FROM BLUE VALLEY VINEYARD AND WINERY

 SCALLOP CEVICHE

Pair with Blue Valley Pinot Gris with lush pear on the nose, refreshing lime zest and green apple on the palate. It’s a well-rounded wine with bright acidity that pairs well with scallop ceviche.

Ingredients:

• 1 pound bay scallops, quartered
• 1 cup (about 12 whole) cherry tomatoes, roughly chopped
• 2 green or red Serrano chilies, seeded and minced (about ½ teaspoon)
• ¾ cup chopped fresh cilantro, plus additional for garnish
• 1 cup finely diced red onion (1/2 medium red onion)
• 1 cup fresh orange juice
• 1/3 cup fresh lemon juice
• 1/3 cup fresh lime juice
• Salt to taste

Preparation:

1. Combine all the ingredients in a nonreactive bowl and stir to mix well.
2. Cover and refrigerate for at least 2 hours, and up to 16.
3. Scoop the ceviche into small (3-ounce) bowls and garnish with cilantro.

(Makes 6-8 servings)

Written by: Frank Britt