By Matthew Fitzsimmons If there’s one lesson Virginia wine lovers should know, is there’s a winery for every occasion. Some specialize in scenic views, others amp up the rustic charm. Visitors may find one location that caters to an adults-only crowd, while down the road another winery provides a dog-friendly environment. With Mother’s Day coming up, it’s only proper to showcase wineries that are family friendly. So here are 10 of NOVA’s most family-friendly wineries that you might consider treating Mom to on her day. 8 Chains North Winery & Brewery (38593 Daymont Ln, Waterford) Why is it family friendly? Not only are children welcome, 8 Chains also has an off-leash area for dogs. Guests can get comfy in one of their Adirondack chairs with a private fire pit, or play a game of corn hole. On top of it all, 8 Chains serves beer as well as wine. Don’t Miss: Their 2023 Albariño, which won gold at the 2024 Virginia’s Governor’s Cup wine competition. Barrel Oak Winery & Brewery (3623 Grove Ln, Delaplane) Why is it family friendly? Imagine wine, beer, great views, a weekend pizza vendor, and plentiful outdoor space. If that’s not enough, Barrel Oak is possibly the most dog-friendly winery in the state, as pups are welcome indoors as well as outdoors. Don’t miss: The 2021 Seyval Blanc, Best in Class at the 2023 Atlantic Seaboard Wine Competition. Breaux Vineyards (36888 Breaux Vineyards Ln, Purcellville) Why is it family friendly? This Cajun-themed winery has one of the largest vineyards in Virginia. While guests can bring a picnic to enjoy outside, a better option is to enjoy a dish from their on-site kitchen. Don’t Miss: Their 2019 Nebbiolo Reserve, which earned a spot as one of Virginia’s top-12 wines at the 2024 Virginia’s Governor’s Cup competition. Fabbioli…
By Matthew Fitzsimmons Have you tried wine made with the Norton grape lately? If you say, “I had it a few years ago and wasn’t a fan,” you’re missing out. Earlier this year, Chrysalis Vineyards’ 2021 Locksley Reserve became the first Norton to ever receive a Gold medal from the Virginia Governor’s Cup wine competition. On top of that, The Omni Homestead Resort now hosts an annual Norton Cup Challenge, and competition organizer Fred Reno has devoted a series of podcasts dedicated to this grape. These accolades are the direct result of winemakers treating Norton as a ‘serious wine’. Norton’s high acidity and unique flavor profile makes it a love-it or hate-it wine amongst consumers. Growers, however, are willing to overlook these issues due to Norton’s ability to endure difficult weather and its natural disease resistance, minimizing the need for chemical sprays. Therein is the reason why Norton is underappreciated, wrote Jason Murray of Arterra Wines. “Just because Norton is tough doesn’t mean it doesn’t require care. Many winegrowers tend to take their Norton for granted, neglectfully managing the crop and canopy, or planting it in the worst spots in the vineyard.” The growing number of extreme weather events is another reason why many growers are giving Norton a second look. In describing Norton’s place in his vineyard, owner Scott Elliff of DuCard Vineyards used a football analogy. “Think of an NFL draft. Do you draft based on their current performance despite having a limited ceiling, or on their long-term potential? Smart owners do a bit of both. Our vinifera have great potential, but sometimes they’re like a star athlete that’s injury prone. But Norton is reliable year-after-year.” While its sustainability is perhaps Norton’s greatest strength, it’s unfair to assume Norton growers are simply hedging their bets in the vineyard….
By Matthew Fitzsimmons 2023 is likely to go down as a banner year in the Virginia wine industry. Warm, dry weather provided ideal growing conditions for much of the state, resulting in what many local winemakers are calling some of the best fruit they’ve seen in a decade. It’s what romantics might call, ‘a good vintage’. But what makes a good vintage? In a state as geographically diverse as Virginia, defining this may be harder than you think. Virginia’s main wine growing regions usually have unique seasonal variations. There are years where central Virginia suffers from late-spring frost, while northern Virginia skates by without a hitch. Yet the following year, NOVA vineyards with grapes still on the vine may suffer from late season rain, weeks after Charlottesville wineries have mostly finished harvest. Meanwhile, the Shenandoah Valley asks, “What rain?”. Different styles of wine also have different needs. Those who prefer classic, cool-weather expressions of Chardonnay may grumble over a hot season’s high alcohol levels, while neighboring winemakers who like bold reds are positively ecstatic. Fortunately, the 2023 growing season is one of the few years that’s received almost universal praise across the state. According to Jason Murray, owner & winemaker of Arterra Wines in Delaplane, “Simply put, overall, 2023 was an outright ideal vintage for us. We had ideal spring rains for initial growth, and then it went very dry. We had just the right amount of rain at just the right moments to keep the vines on a quality path, while just barely averting significant vine damage. 2023 achieved the same intensity and concentration as 2019, without the excessively high alcohol levels. It’s an impressive vintage, with what I would call ‘perfect’ fruit.” Rough Start to a Great Year While the season turned out great, it didn’t start off easy….
By Matthew Fitzsimmons When Negus Winery opened its doors, it wasn’t just the start of Alexandria’s newest winery. It was owner/winemaker Gize Negussie’s way to introduce Tej, or Ethiopian honey wine, to the world. Honey wine is a cultural staple in Ethiopia, with a history going back to the Queen of Sheba. While it’s an alcoholic beverage related to mead, don’t expect to taste something you’d find at a renaissance festival. “Think of Tej as a cousin of mead”, Gize explained. “To make an Ethiopian honey wine, you need the right kind of honey and yeast. The fermentation process is also different. Mead gets a lot of its flavors from fruits and spices, but we don’t add anything to our honey wine, not even sulfites. If you ask members of the Ethiopian community if Tej and mead are the same, they’d disagree.” While Ethiopia has tasting houses dedicated to this beverage, Gize is proud to say Negus Winery is the first such establishment in the U.S. But the road to opening his own tasting room was a winding one. Originally from Ethiopia, Gize arrived in San Francisco in 2011. His time in California exposed him to the wine industry. “I grew up in a business-oriented family. I started a tour & travel company which explored California wine country, and that allowed me to make connections in the wine business. Winemakers encouraged me to introduce Tej to the United States, since it’s completely different.” Gize first opened a brewery in D.C., which included a honey wine on the menu. Unfortunately, the pandemic hit and the business didn’t survive. Speaking with his family, Gize came up with an idea that was both new yet familiar; opening a honey wine establishment in the D.C. area, with beverages using his family’s recipe. “When we…
By Matthew Fitzsimmons If you’re thinking of starting the New Year alcohol-free, you’re far from alone. Wired Magazine reported that one in five adults claimed to have participated in 2022’s Dry January, up 13% from the previous year The concept behind Dry January goes back to World War II, when Finland initiated a no-alcohol campaign to conserve resources during its conflict with the Soviet Union. But it wasn’t until 2013 this slogan became an international phenomenon, when Alcohol Change UK promoted it as a means for people to live an alcohol-free lifestyle (if only for a month). There are good reasons to cut back on alcohol, whether it be resetting one’s body, saving money, or breaking an alcohol dependency. Many participate in Dry January just to prove to themselves it can be done. Yet those who don’t want a full-fledged alcoholic beverage need not avoid socializing. Several local wineries are leaning-in to this movement by producing seltzers, mocktails, and no or low-alcoholic wines for those who wish to mingle but do so in a healthier way. Younger Drinkers “Wine-Curious” But Looking at Their Options Wine sales have steadily declined for the past several years, and the industry is struggling for an answer. Low or no-alcohol wines may be a method for wineries to stay relevant as consumer tastes change. You might say it all starts with demographics. According to the 2023 Silicon Valley Bank “State of the Wine Industry” report, there is a huge gap between older and younger drinkers regarding how wine is viewed. Older consumers grew up in an era where wine, as part of the ‘Mediterranean diet’, was advertised as a way to increase longevity. Boomers are also at the height of their buying power, which leads them to buy more expensive wine. While ‘premium’ wine sellers appreciate this…
By Matthew Fitzsimmons Many Virginia wineries offer a sparkling wine, but no other local wine region has embraced bubbly with the same vigor as the Shenandoah Valley. Around half of the valley’s wineries make a sparkling wine, with options ranging from “pét-nats” for casual drinking to more sophisticated bottles made using the méthode champenoise, the same process used in Champagne. Not only is the Shenandoah Valley especially suitable for the production of sparkling wine, sparkling is one of the fastest-growing segments of the wine market. Between 2019 and 2022, the number of Americans enjoying sparkling wine has risen by 30%. This growth is largely driven by changing views of when bubbly should be consumed. Sparkling is moving away from its traditional role as a ‘special event’ wine to something wine lovers should casually enjoy. The Influence of “Terroir” While the words “champagne” and “sparkling wine” are often used interchangeably, for over a century France has worked hard to ensure the term ‘champagne’ is legally protected. Only sparkling wine grown and made in the region of Champagne is allowed to carry that label. France is understandably protective of this term, as Champagne’s unique terroir creates the conditions which makes its wine the pinnacle of what sparkling wine should be. This has much to do with location, location, location! Champagne is one of Europe’s northernmost wine regions. Vineyards located at Champagne’s latitude usually struggle to get their fruit to full ripeness. Yet here this proves to be an advantage, as the high acidity present in unripe grapes is perfect for sparkling wine. Champagne is also famous for its chalky-limestone soil, which provides good drainage. Vines with limited access to water struggle, forcing them to focus their limited energy on creating high-quality fruit. Its soil grants another advantage. Chalk both reflects heat during the day…
By Matthew Fitzsimmons In 2014, Pennsylvania discovered a new invasive insect – the spotted lanternfly (SLF). Native to east Asia, the SLF likely arrived on cargo arriving in Philadelphia. It’s since spread to 15 states along the East Coast, including a number of counties in northern and central Virginia. This insect is harmless to humans but can damage many tree species, ornamental plants, and economically important crops. According to the Virginia Department of Agriculture, left unchecked, the SLF can reduce grape harvests by 90%, making them especially dangerous to local viticulture. The spotted lanternfly inflicts damage by sucking the sap out of vines. They also excrete a sugary substance called honeydew. Honeydew attracts nuisance insects and causes the growth of a sooty mold which inhibits photosynthesis. This mold can also cover manmade structures and can be difficult to remove, making the SLF a pest for homeowners as well. Technically the spotted lanternfly isn’t even a fly; it’s a planthopper. These species of insects can’t fly very far. Instead, they spread by hitchhiking on unwitting vectors to find new feeding grounds. This has spurred a number of states to declare counties with high concentrations of spotted lanternfly as quarantine areas, and mandate certain businesses operating within them to acquire permits which certify they have a working knowledge of how to prevent the SLF’s expansion. 2023 a “dress rehearsal” for next year’s invasion “I imagine this coming year, or the one after, will be the real start of the war against the spotted lanternfly in the vineyard,” Mountain Run Winery owner David Foster explained in an email. As the spotted lanternfly doesn’t have native predators, vineyard owners must rely upon an integrated pest management system of traps and pesticides. These solutions only go so far, however, making prevention their preferred strategy. This…
By Matthew Fitzsimmons Standing on the deck of her tasting room, Ankida Ridge Farm & Vineyards owner Christine Vrooman gestured at the scenery before her. “We have a little valley here and a little valley there, and cold air moves down them to the bottom of the mountain. We’ve never been touched by spring frost, and our disease pressure is low since we never get morning dew. I could have called it Utopia Ridge.” The benefits Christine described are the main reasons winemakers around the world prize mountaintop sites. While farming high, steep slopes is difficult, the grapes’ access to cool weather and direct sunlight gives them the ability to produce complex, high-quality wine. Ankida is one of Virginia’s first high mountain vineyards, but it’s not alone. While there’s no specific definition of what constitutes ‘high altitude’, a handful of Virginia wineries including 12 Ridges Vineyard (highest elevation 3,300 feet), Rock Roadhouse (3,000 feet), Ankida (1,800 feet), Fox Meadow (1,750 feet), Stone Mountain (1,750 feet) and Hazy Mountain’s Little North Mountain Vineyard in Swoope (1,700 feet) easily qualify for this prestigious club. The Advantages (and Tradeoffs) of High Altitude Christine’s description of how frosty air bypasses her vineyard isn’t an exaggeration. The phenomenon that allows mountaintop wineries to avoid frost is called a ‘thermal belt,’ and is one of the most important advantages of growing at higher altitudes. Cold air is dense, and like water, flows to the lowest point available. The influx of cold air displaces lighter warm air, which rises. This results in a narrow zone where the temperature is warmer than the air above and below it. As Ankida is 1,000 feet higher than the bottom of the valley the morning cold air passes through the vineyard, but like an unwanted guest is shown the way out….
By Matthew Fitzsimmons Picnicking is a popular pastime at most wineries, but sometimes, a charcuterie board isn’t enough. “If they don’t have food, it’s hard for me to justify going there on my one day off. I want to expect good food,” said Victoria Cosner, Pippin Hill Farm & Vineyard’s Executive Chef. Many wineries offer snacks or small dishes, but only a few elevate their food to be on par with their wine. Here are a few local chefs who are doing just that. Victoria Cosner, Executive Chef at Pippin Hill (Charlottesville) “I was one of those kids cooking with my grandma, so baking has a special place in my heart,” said Victoria Cosner during a chat at Pippin Hill. “But the joy I found in sitting down and eating with family who may not see each other during the day is what made me fall in love with cooking. In high school I found a technical school with a culinary arts program. After graduation, I realized cooking is what I wanted to do. I thought about going to culinary school but instead I just put my feet to the ground.” Victoria started at Pippin Hill in 2015 as a prep cook and worked her way up. She was promoted to Executive Chef in July 2022. Victoria describes cooking as something of an art form, where the flavors speak for themselves. “I don’t like to put myself in a box. For me, the importance of creating a dish is texture, but I also want umami and a touch of sweetness. Acidity is still very important to me, which is why I add petit verdot into my cupcakes. When making desserts, people all too often only think of one note, but I’m like; where’s the texture? I love pairing wine with…
By Matthew Fitzsimmons Local dog-parents are in luck. In 2022, Zillow identified Alexandria as one of the fastest-emerging dog-friendly cites in the United States. While amenities such as off-leash parks, running paths, and pet stores helped earn this rating, the availability of a number of dog-friendly wineries certainly helped. Many – perhaps even most – wineries boast they are dog-friendly. Yet there are certain wineries that go above and beyond to help out man’s best friend. Here are a few favorites. 8 Chains North (Waterford): 8 Chains North is one of the few local wineries that is open 7-days a week. It has welcomed pups since opening in 2010, both inside the tasting room and in their large, fully fenced off-leash dog park. 8 Chains also hosts fundraising and adoption events; recent guests include Blue Ridge Greyhound Adoption, Fighting Chance Foundation, and the Mid-Atlantic GSP Rescue. Barrel Oak Winery and Brewery (Delaplane): With a name like “BOW” (Barrel Oak Winery) it’s hardly surprising this is probably the most dog-friendly winery in Virginia. Dogs are welcome both inside and outside its recently refurbished tasting room. BOW is a huge supporter of animal related charities, including the Shenandoah Shepherd Rescue, WAAAG, Hope4Horses, and Hair of the Dog Rescue, to name a few. Make sure to try their Pinot Gris, which recently received Double Gold at the 2022 San Francisco International Wine Competition. Breaux Vineyards (Purcellville): This New Orleans-inspired winery allows pups in its Vin 97 tasting room and their expansive outdoor seating area. Breaux Vineyards is having their next semi-annual Dog Day on August 26th. It will include treats and watering stations for the pups, as well as a contest for its guest pooches. Categories include largest dog, smallest dog, and coolest trick. Be sure to register at their welcome pergola. Judging…
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