On Saturday, May 20, we were pleased to attend Forage’s “A Garden Party at Estouteville.” Hosted at the beautiful home of Beatrix Ost and Ludwig Kuttner, the garden party began in late afternoon. As ladies and gentlemen wandered the lush grounds in hats, sundresses and summer suits, they conversed with other guests and sipped cocktails made with foraged mulberries, and rosemary and roses from the Forage garden.
The evening’s hostess was none other than Beatrix Ost, a noted artist, philosopher, author and paragon of style. Coordinated by the talented women of Forage, Megan Kiernan and Kate Lynn Nemett (pictured below, top left: Nemett, Ost and Kiernan), the evening affair was a splendid gathering. Forage Founder and Chef Megan Kiernan created a delicious seasonal menu with food foraged, as well as from local farms. Forage Designer Kate Lynn Nemett styled the garden party with charming tea cups, floral arrangements and seasonal decor.
As twilight settled over the garden, Kiernan (below, bottom right) prepared wild nettle & feta tartlets from foraged nettles, tea sandwiches and beet cured trout for appetizers. Kiernan, having worked under both James Beard Award Winning Chef Suzanne Goin and James Beard Award Winning Pastry Chef Sherry Yard in California, embodies the farm-to-table movement with her love for local and quality fresh ingredients. She showcased expertise with her menu, from her foraged appetizer to her garden-fresh dessert.
During cocktail hour, host Ludwig Kuttner (below in the striped jacket) mingled with his guests. Kuttner, a venture capitalist who continues to be a leading figure in the development of Downtown Charlottesville, was also a developer and founder of IX Art Park.
The venue, Beatrix and Ludwig’s Estouteville, showcases the couple’s love for the arts with historic charm. The home, built in 1827 by Thomas Jefferson’s master builder James Dinsmore, is listed on the National Register of Historic Places. The beautiful home is not only surrounded by but also filled with striking sculptures and art, including many works by Ost.
Over the course of the evening at Estouteville, guests were able to wonder the unique grounds and enjoy dinner in the beautiful foyer.
The table settings featured seed paper welcome cards that were handmade with wildflowers and overflowing bouquets of herbs and freshly picked flowers. An eclectic collection of vintage candle holders lit the tables as the sweet scents of the garden made their way to the guests through opened windows. The first course was a richly flavored beet and goat cheese amuse bouche with citrus tones.
The guests chatted about the season, the venue and the food as they made new acquaintances amongst their table companions. Across the table from us, Beatrix struck up conversation with Donna Tartt, Pulitzer Prize Winner for her coming-of-age novel The Goldfinch.
Just as in the tradition of the European salon, Ost (below, left) captivated guests by reading aloud an amusing selection of poetic prose about the changing seasons from her new book The Philosopher’s Style before the party adjourned to the porch for dessert.
For dinner, guests enjoyed delicious Thai crab cakes with avocado, Thai chili aioli and garden greens, and bacon-wrapped trout with asparagus soubise, roasted asparagus and sorrel stuffing. The greens, cilantro flowers and nasturtiums for the crab cakes were all sourced from the Forage garden, while the sorrel for the trout was foraged.
Known for their community involvement and arts-related gatherings, including regular salons and bringing together local artists and philosophers for discussion, Kuttner and Ost were the perfect pair to host this lovely garden party.
Conversations flowed at each table, as guests learned about the local origins of the ingredients in their dishes.
Following dinner, an array of desserts were served on endearing mismatched china on the front porch. Guests enjoyed financier, strawberry cream tartlet, lemon & wild mulberry tartlet, salted chocolate caramel truffle, chocolate hazelnut truffle and canele.
The evening concluded with conversations spilling into dusk and new friendships forming under the stars at Estouteville.
Charlottesville Wine & Country visited The Farmhouse at Veritas for a lovely Mother’s Day breakfast! As we admired the beautiful Chardonnay vineyard just outside the porch window, we were served Veritas’ beautiful Scintilla sparkling wine made from the grapes from that very same vineyard block we were admiring. Made in the methode champenoise, Scintilla is made using the same method as in France to produce the world famous sparkling wines of Champagne. The French use Pinot Noir and Chardonnay to make this lovely cuvee base wine, whereas winemakers Emily Pelton and Elliott Watkins use Chardonnay and either Merlot or Cabernet Franc.
As Pelton, the Virginia Wine Person of the Year according to the Virginia Wineries Association, notes, “Scintilla is pale lemon in color with a persistent mousse. The wine is kept on the lees for two years before disgorging. Chardonnay usually dominates the blend, giving the nose a citrus character; and because of the long time on the lees, the wine has a brioche note with hints of almonds. Characteristically, the wine is made in a Brut style (less than 12g/L). Fresh bubbles of Meyer lemon fill the palate with a delicate mousse that fades into a lasting finish.”
As we enjoyed our fresh orange juice and sparkling wine, we were offered delicious fresh croissants and fruit to start.
Our breakfast was prepared in the open family-style kitchen of The Farmhouse using beautiful fresh ingredients. We had one savory and one sweet option. The sweet dish was wonderful buttermilk pancakes with vanilla bean whipped cream and fresh strawberries. The savory dish was a frittata made of local sausage, egg and asparagus with radish top pesto, and topped beautifully with fresh pea shoots.
Afterwards, we explored the lovely kitchen garden just outside our window where the Chefs at The Farmhouse tend to and harvest some of the ingredients we enjoyed.
The Farmhouse at Veritas is a six room bed and breakfast on the Veritas Vineyards and Winery property in Afton. The Farmhouse, built in July of 1839, was a private family home for the Hodsons until being transformed into an elegant B&B in 2012. From tea cups to the trellis’, the lovely decor and charm of The Farmhouse exudes the English flare of the Hodson family. The family built Veritas Vineyard and Winery from the roots up in the spirit of their own British heritage, and this is no better showcased than through the beautiful Farmhouse. See the newest Charlottesville Wine & Country Living to learn more about Veritas Vineyard and Winery and the Hodson family.
Charlottesville offers a plethora of stunning locations for the perfect Mother’s Day celebration. On Sunday, May 14th, Veritas Vineyard & Winery is hosting a Mother’s Day Winemaker’s Brunch at Saddleback Hall at 12:30pm. Click here to see more Mother’s Day events that will be taking place around Charlottesville next weekend!
The Taste of White Hall dinner prepared by Kitchen Catering and Events started with seated appetizers. The White Hall Vineyards 2014 Gewurztraminer, made in an Alsatian style, was paired with a beggar’s purse of double cream cheese with rosehip jam. Then, a delicious lemon and garlic seared scallop over shaved carrot salad with parsley was served with crisp 2016 Rose from both Stinson Vineyards and Grace Estate Winery.
The talented winemakers helped carefully plan the menu and delighted guests throughout the beautiful evening with details about the wines and interesting anecdotes as they served wines table-side. Pictured below (from left to right) are Winemaker Megan McGuire of White Hall Vineyards, General Manager Lisa Champ of White Hall Vineyards, Winemaker Brad McCarthy of White Hall Vineyards, Winemaker Frantz Ventre of Grace Estate Winery and Winemaker Rachel Stinson Vrooman of Stinson Vineyards.
In western Albemarle County, the village of White Hall rests just at the edge of Sugar Hollow and the George Washington National Forest that lead up into the mountains. The charming century-old White Hall Community Building is the site for regular Ruritan meetings, country dances, the fall Apple Butter Festival and generally serves as a gathering spot for the little community. It was the perfect place for this group of gifted winemakers to celebrate their wines together.
The main courses tipped off with a delicate braised rabbit with Mediterranean white beans, herbs, red onions and arugula. The rabbit was well suited to White Hall Vineyards 2015 Chardonnay. The Chardonnay has subtle well-integrated oak flavors and a beautiful extraction of fruits and a lively acidity.
Paired well with richer dishes, the Grace Estate Winery Petite Manseng, and White Hall Vineyards 2014 Cabernet Sauvignon were served with Mojo ropa vieja with mufungo (beef braised in a garlic citrus sauce), fried plantain and pork cracklings. Cognac barrel aging is used for the Petite Manseng to form a truly unique white wine that can appeal to red wine drinkers. The Cabernet Sauvignon underwent extended maceration giving it a dark cherry color, flavors of plum and fig, and a lengthy blackberry finish with wisps of smoke.
Lamb kabobs on rosemary skewers with saffron, apricot and currant couscous with charred scallion and cucumber cream were then paired with Stinson Vineyards 2014 Meritage, a velvety complex blend of their finest grapes. The Grace Estate Winery 2014 Tannat offered a sultry array of red fruits with early tones of coffee and a significant lingering finish of tannin.
As the meal progressed and the delicious food and wine flowed, new friends were made and each table was chatting and enjoying themselves immensely as is the tradition on our wonderful Monticello Wine Trail. The evening concluded with a sweet treat—pineapple layer cake with mango cream frosting paired with Stinson Vineyards 2014 Petit Manseng, a smooth late harvest wine with an intriguing natural sweetness.
The Taste of White Hall Dinner was truly a delightful community endeavor and a wonderful showcase of the talented winemakers’ work.
Saturday, CrossKeys Vineyards hosted a Vertical Wine Dinner to showcase the vineyards’ estate grown Merlot. Event and Catering Manager Hannah Cooper designed the affair, preparing the long romantic banquet table and setting each place for the many courses and parings to come. Executive Chef Dexter Burgess and Assistant Winemaker Steve Monson created a five-course plated dinner perfectly paired with Merlots from 2010-2015. The result was an exquisite winter CrossKeys Vineyards dinner.
For the first course, guests enjoyed smoked duck breast with Chinese pancakes and hoisin jicama slaw while savoring the 2010 Merlot.
The second course, paired with 2011 Merlot, incorporated another red meat—flank steak roulade. This delicious steak was served with oven roasted tomatoes and spinach with a mustard chipotle vinaigrette.
Guests were treated to a sweeter third course as blue cheese cheesecake was served with rosemary scented demi. This delicious treat was paired with the 2013 Merlot.
Following an intermezzo of sorbet, with which guests were able to cleanse their palates, beef short rib, roasted root vegetables and pickled asparagus was paired with the 2012 Merlot for the fourth course.
The five-course dinner concluded with a Merlot-poached pear scented with vanilla and cardamon. Served with vanilla bean ice cream and paired with the 2015 Merlot, this final course was the perfect ending to a lovely showcase of CrossKeys Vineyards’ wines.
If you would like to experience CrossKeys Vineyards’ wine pairings yourself, they are hosting a five-course Valentine’s Day Dinner on Saturday, February 11.
As a new year begins, there are countless ways to take advantage of all the Charlottesville area has to offer. We have 17 Must-Dos that are sure to make the new year an unforgettable one.
1. Attend a Winemaker’s Dinner. This year, treat you and your partner to a winemaker’s dinner, where you will enjoy the best of local cuisine paired with the area’s wines. Consider a dinner at Early Mountain Vineyards, like the Winemaker’s Field Supper featured in the most recent book of Charlottesville Wine & Country Living. Or perhaps an upcoming event like the Valentine’s Day Winemaker Dinner at Veritas Vineyard & Winery. (Left photo by Paula Bartosiewicz)
2. Experience Barboursville Vineyards’ Octagon Wine. This age-worthy, award-winning wine, highly distinct in character, is a can’t miss for wine lovers. Join the list of those who have been served Octagon, including Queen Elizabeth II and President Obama.
5. Throw an Outdoor Party. Take advantage of the beautiful mountain views Charlottesville has to offer and throw an outdoor party fitting to the season. Match your décor, refreshments and activities to a theme just as this hostess did with her hunting party in the latest book of Charlottesville Wine & Country Living. (Photos by Rachel May Photography)
6. Indulge in Executive Chef Gary Glaser’s Crab Cakes. You’ll leave raving about these scrumptious crab cakes at The Downtown Grille. Try them at the restaurant or make them yourself! Customers who dine at The Downtown Grille will receive a complementary copy of the latest Charlottesville Wine & Country Living featuring Chef Glaser’s crab cake recipe.
7. Try Gearhart’s Beer or Wine Infused Chocolates. Try a unique delicious twist on your palate with some of Gearhart’s infused chocolates. (Photos on the right by Jen Fariello Photography)
8. Travel Locally with the Inn at Willow Grove. This boutique hotel combines history, charm and luxury for the perfect intimate getaway.
9. Attend the Virginia Wine Expo. This March event is perfect for the wine lover. You’ll spend a weekend exploring an event filled with food, wine and great company. (Photos courtesy of the Virginia Wine Expo)
12. Attend the Montpelier Hunt Races. Gather a group of great friends for a beautiful fall day of tailgating and horse races. Dress in style and participate in the hat contest, or put your focus on your tablescape for the tailgate competition. (Photos by Susan M. Carter Photography)
14. Visit the Blue Ridge Trails. Complete with 500 miles of hiking trails, 101 miles of the Appalachian Trail and 80,000 acres of designated, back-country wilderness, the Shenandoah National Park is a natural treasure. (Photo by Kelly J. Mihalcoe, LLC, courtesy of the Virginia Tourism Corporation)
15. Visit the Design House. This spring, see the amazing work of the area’s top interior designers and professionals while experiencing the year’s décor trends in the Design House 2017. You’ll also be supporting a great cause—the Shelter for Help in Emergency. Below is the 2016 Design House‘s stunning library designed by Foxchase Design. (Photos by Robert Radifera Photography)
16. Travel Abroad. Take your adventures to France this year and explore Burgundy’s wine region. Indulge in the rich history of the area and learn about the connections that Jefferson had in the town of Beaune, France, also featured in the latest issue of Charlottesville Wine & Country Living.
Established in 1988, Horton Vineyards is one the regions most established wineries, producing thousands of cases of wines per year and dozens of award-winning varietals from Viognier to native grape Norton. Last week Charlottesville Wine & Country Living was there to join in the first of their new Cooking with Wine series of classes.
Held around the Holidays, guests were cheerfully greeted by Shannon Horton, daughter of founder and winemaker, Dennis Horton. Welcoming everyone into the festive tasting room where the dinner table was beautifully set in front of the magnificent stone fireplace, Shannon introduced Chef Terre Sisson, owner of Charlottesville Wine & Culinary.
Chef Sisson’s menu
Spinach Apple Salad with Cinnamon Eden Vinaigrette Nebbiolo Wine Bolognese Sauce with Fresh Local Pasta Pear Cranberry Wine Pie
Chef Sisson began the class with preparing the crust for the Pear Cranberry Wine Pie, giving guests useful tips and inspiring cooking stories along the way. Guests were invited to Sous Chef and participate. Her easy-going, friendly style of teaching put everyone at ease right away, and soon laughter was a key component of the recipes.
The Pear Cranberry Pie filling was made from beautiful fresh ingredients with the addition of Horton’s Cranberry Wine. One of eight fruit wines created by Dennis Horton, the Cranberry Wine is a lovely blend of the highest quality of Cranberry with Cabernet Franc. The Horton fruit wines are a result of, “my hobby gone wild and the long lost dream of Chateau Le Cabin,” writes Winemaker Dennis Horton. “In the early 1980s the great Horton experiment began in my log cabin in Aroda, Virginia. The cabin’s cellar was full of home wine-making gear and very small barrels full of the first tastes of Horton wine. That little cabin was the start of this endeavor, and these fruit wines celebrate that home wine-making spirit.”
As the pie baked, Chef Sisson started the ingredients for the Spinach Apple Salad with Cinnamon Eden Vinaigrette. The salad was paired with the award-winning 2015 Albarino Private Reserve. This lovely white wine paired beautifully with the sweet and tangy salad.
The main course was a hearty Nebbiolo Wine Bolognese pasta sauce that included blanched tomatoes from Chef Sisson’s own vegetable garden with ingredients prepared by the guests on top of fresh locally made pasta from Mona Lisa Pasta. The dish was paired beautifully with Horton’s 2013 Nebbiolo, which has rich wild herb and cherry aromas with sweet plum and smokey flavors and really enhanced the dish’s terrific flavor.
As guests dined together with Chef Sisson, friendships were made around the bond of sharing good food and wine. The dinner ended on a sweet note with the wonderful Pear Cranberry Wine Pie that was served with one of three dessert wines that guests could choose from: the Chateau Le Cabin Cranberry Wine, the fortified Pear Wine, or the Eden Apple Dessert Wine. It was the perfect ending note to an enjoyable evening.
Seen above with Shannon Horton (at left), Chef Terre Sisson was trained at L’Academie de Cuisine in Bethesda, Maryland, and specializes in achieving gourmet results in a home kitchen. She believes that anyone can become a fine home chef, serving spectacular meals to family and friends and teaches several cooking classes at various locales throughout the area. Horton Vineyards is looking forward to hosting more classes in their new Cooking with Wine series.
Over Thanksgiving weekend, we joined in the Holiday festivities at Early Mountain Vineyards‘ Deck the Halls festival. The tasting room was filled with friends and families enjoying the sumptuous wines and farm-to-table menu.
The event room housed talented local artisans showcasing their work while shoppers found unique and wonderful gifts for their loved ones. From jewelry makers to the Shenandoah Spice Company and Mundy Spoon Works, there was something for everyone. Holiday music from Rick LaRue set the tone as guests browsed the many different vendors.
Outside, couples and families were treated to hot chocolate and a hayride around the stunning property where the holiday festivities could be heartfelt. We thoroughly enjoyed kicking off the season of giving with Early Mountain Vineyards.
Centered in the heart of Virginia agriculture, Charlottesville’s unique farm-to-table foodie culture thrives from independent family farms. Many of these local farms benefit from Farm Aid and the work of The Local Food Hub. Six days before the Farm Aid annual benefit concert returned to Virginia and in an effort to raise awareness and funds for such important platforms, Farm Aid board member Dave Matthews and his Blenheim Vineyards hosted a locally sourced Farm to Feast Dinner. Dave Matthews along with Willie Nelson and Neil Young, fellow Farm Aid board members, would go on to perform in the benefit concert at Jiffy Lube Live on September 17.
Charlottesville band Small Town Rodeo provided live music for the evening with their bluegrass and country tunes. This foursome, outfitted with a guitar, bass, mandolin and fiddle, captured the sound of the Blue Ridge countryside while guests sipped Blenheim Vineyard wines and mingled near the teepee cocktail lounge.
Clay Trainum of Autumn Olive Farms smoked pork during the cocktail hour while highly acclaimed chefs Lee Gregory of The Roosevelt and Southbound, and Joe Sparatta of Heritage and Southbound in Richmond prepared the dinner. All courses were paired to perfection with Blenheim Vineyards’ 2014 Painted White, 2015 Rosé and 2014 Cabernet Franc.
The delicious communal feast was sourced from within a 30-mile radius of Charlottesville, including food from farms that benefit from The Local Food Hub and Farm Aid. Showcasing the fresh and exquisite produce in the area, the Farm to Feast Dinner truly demonstrated the quality and benefits of the local food scene. If you would like to help the family-based farms, you can support Farm Aid anytime on their website, or you can also donate to or volunteer with the The Local Food Hub.
The 10th Annual Heritage Harvest Festival at Thomas Jefferson’s Monticello was truly a celebration of the local harvest and a Jefferson inspired love of gardening. From the fresh tomatoes, peppers and melons picked from the trial gardens of the Southern Exposure Seed Exchange (a co-founder of the Heritage Harvest Festival) and Jam According to Daniel to local fruits, there was a plethora of fresh, delicious local produce and products for visitors to taste and take home. The festival showcased the many talented local food and drink vendors the Charlottesville area has to offer through the tastings, workshops and talks that took place over the three days of the festival. Ira Wallace, a founding member of the Southern Exposure Seed Exchange, pictured above, gave a talk on how to create a garden capable of providing produce during each season.
The many modern and historic talks and workshops drew crowds throughout the day. Visitors could learn about the history of Monticello and tour the gardens and buildings, as well as learn about food and agricultural practices. Many local and notable chefs gave talks and demonstrations including Patrick O’Connell of The Inn at Little Washington.
The Heritage Harvest Festival offered something for everyone—a petting zoo, a variety of local food, handcrafted items, a tasting tent with fresh produce and Monticello tours. The three-day event was an opportunity to learn more about the farm-to-table movement and home gardening practices.
UPDATE: DuCard Vineyards will host 2017 Oyster Festivals on Sunday, April 22 and Saturday, September 23. More information and advance tickets are available through DuCard’s website.
On Saturday, September 24, while the beautiful Cabernet Franc was still ripening in the field, fans of DuCard Vineyards’ exclusive boutique wines came in droves to enjoy the day at the vineyard’s Annual Oyster Fest. Kicking off a series of popular wine and oyster events throughout the region at various local vineyards, DuCard Vineyards set the standard for savory Chesapeake Bay oysters and excellent wines.
Rappahannock River Oyster Company was on-hand to serve up succulent oysters fresh from the Chesapeake Bay and grill up unbelievable crab cakes. These local oysters capture the essence of the region (the minerals, the grasses, the plankton) to delight the palette. In the oyster business, the regional distinctions of where the oysters are grown is called the merroir—a nod to the wine term terroir, which speaks to the unique taste characteristics imparted by a given region. In the Chesapeake Bay, merroir is on stunning display. Nowhere do you get such a varied blend with nutrient rich waters spanning the entire salt spectrum—from subtly sweet to jarringly briny—bringing to our coastline a limitless palate in which to create some of the most unique oyster flavors in the world.*
The star wine of the day was DuCard Vineyards’ Cuvee 719, a Traminette-Chardonnay blend, stainless steel fermented with lemon zest and rose petal on the nose and lychee nut—great with seafood and most refreshing. Also recommended was the Signature Viognier. This new vintage with its hints of honeysuckle, peach and more paired nicely with the day’s oysters and crab cakes.
The day was filled with music by Kat and the Travelers who entertained the crowd with their fun and eclectic mix of jazz, blues and country. Corn-hole and picnicking on the lawn was enjoyed in the company of good friends all day long.
Our next regional vineyard to host the popular Rappahannock River Oyster Company for a day of wine and oysters is this coming weekend at nearby Early Mountain Vineyards on Saturday and Sunday, October 1-2, 2016 from 11am-6pm. Wine and oyster lovers can again find Rappahannock River Oyster Company at Cardinal Point Vineyard & Winery in Afton on Saturday and Sunday, November 12-13, 2016 from noon-5pm. This marks the 13th occasion that Cardinal Point hosts their popular wine and oyster festival and contributes to November’s line-up as Virginia Oyster Month!