Warren likes big buttery chardonnays but I prefer lighter crispier white wines. He selected the 2009 Reserve Chardonnay from Gray Ghost to accompany his meal. He noted ripe pear, subtle grilled pineapple, and a toasty lingering finish.


I opted for the 2009 Viognier from Rappahannock Cellars. It had crisp tropical notes, honeysuckle, and a delightful fruity ending. Warren picked up some spicy elements.

Both wines complimented both our meals. Of course I’m partial to the crisp whites and voted the 2009 Viognier as the winner. Warren voted for the 2009 Reserve Chardonnay. If you visit Gray Ghost or Rappahannock Cellars anytime soon, tell them Virginia Wine Time sent you!

We began the evening with the 2009 Annefield White from Annefield Vineyards. We enjoyed this one with cheese and crackers before dinner. We really enjoyed the crisp edge with a slightly sweet hint. We noted kiwi, melon, and tropical flavors. Warren described as a tropical fruit salad. We visited Annefield Vineyards in the summer and left with a case of wine. The 2009 Annefield White garnered two spots in the case box. We’ll need to plan another trip to Annefield to stock up again soon.

For dinner we had oven baked buttermilk chicken with roasted red potatoes and veggies. At first we thought we’d be having another white wine but Warren perused my wine rack and selected the 2008 Malbec from Corcoran Vineyards. This one is light enough to not overpower the chicken but give us a fruit structure strong enough to compliment the chicken. And it did just that. As you may remember, I’m a huge fan of the 2008 reds and this one lived up to that expectation. Lots of fruit characters on the nose and tongue. We noted lavender wood and blackberry on the nose. We picked up dark fruit like raspberries in the mouth. The smooth finish went well with the chicken dish. We will say that its time to enjoy this wine now. I wouldn’t keep it on your rack much longer. And the 2009 Malbec is out there so get some of that and enjoy the 2008 now.

Two more perfect selections for our dinner wines. If you happen upon Annefield Vineyards or Corcoran Vineyards anytime soon, tell them Virginia Wine Time sent you! We know we need to visit both soon!

We began the evening with the 2010 Pinot Gris from Pollak Vineyards. We had this with some sliced swiss cheese and water crackers. Right away on the nose we noted lemon-lime. On the palate we noted citrus as well. One thing we noticed was lacking was acidity. This pinot gris wasn’t nearly as crisp as we remember others being in the past. This made us wonder of this was a symptom of the 2010 growing season for whites. Have you noticed any 2010 Virginia whites lacking acidity?

For dinner we had ham steaks and scalloped potatoes. We selected the 2009 Cabernet Franc from Philip Carter Winery. We have enjoyed this one in the past and knew it would pair well with our meal. We noted violets, dried herbs, raspberry and cherry. We noted very similar characteristics in the mouth. The woodsy, herby, berry fruit really stood out. And yes, it paired well with our meal.

If you visit Pollak Vineyards or Philip Carter Winery anytime soon, tell them Virginia Wine Time sent you!

Mid-week supper: Beef stew paired with Barboursville 2007 Barbera Reserve

Thanksgiving:

Appetizer: Cranberry cheese with baguette paired with 2011 Georges Duboeuf Beujolais Nouveau

Harvest Salad paired with 2010 Carrick Pinot Gris

Turkey with andouille cornbread dressing; cranberry relish, mashed potatoes, candied yams paired with 2007 Merry Edwards Pinot Noir

Mom’s Pecan Pie paired with Gray Ghost Adieu 2007

Tree Trimming Sunday:
Deli tray: Virginia ham, spicy Genoa salami, peppered prosciutto, cranberry cheese, mixed nuts
Wine: 2009 The Hague Cabernet Franc

Dessert: Martha’s Pumpkin Bread served with Community brand Coffee and Chicory (found only in New Orleans)

So what wines did you serve on Turkey Day? Please share!

Last spring Stephanie at Gadino Cellars gave us a barrel sample of the 2009 Petit Verdot. At that time we thought it was showing very well and anticipated its release. Last weekend we visited Gadino Cellars and Derek presented us with a preview bottle of the 2009 Petit Verdot. Oh how we love getting to taste wines ahead of their release. The 2009 Petit Verdot from Gadino Cellars will be released this weekend.

Last night for dinner we had lamb chops, roasted veggies, and red potatoes. What better wine to pair with this meal than the 2009 Petit Verdot. On the nose we noted dark plum, dark cherry, crushed dried herbs, and tobacco. In the mouth we noted similar characteristics of dark plum, dark cherry, and a creamy caramel finish. Warren detected a mocha component to this more complex wine. It paired beautifully with our meal.

Tasting this wine made me think about the 2008 reds. I wondered if I was enamored with 2008 reds or was I enamored with characteristics of 2009 reds. Such a dilemma. We decided we need to taste more 2009 reds. Either way, we completely enjoyed this 2009 Petit Verdot from Gadino Cellars. We suggest you get your bottle soon and enjoy this 2009 Petit Verdot. And you know, if we don’t like something, we don’t write about it. If you visit Gadino Cellars anytime soon, be sure to tell them Virginia Wine Time sent you!

So what was on tap for the rest of the evening? I did splice in a couple of Napa wines from Clos Pegase winery; one was a Sauvignon Blanc that I sampled at a wine tasting and thought it was unique—tropical fruit flavors (as opposed to cat pee/grapefruit) with a refreshing acidity that seemed a perfect match with an acidic tomato dish.  The other was a Cabernet Sauvignon that has been resting on the wine rack for several years, but according to the wine mags, needed to be appreciated now.  And indeed it was appreciated!  It was quite good with the beef; however, the fruitier Virginia offering was very well-received by my dinner guests. A number of Virginia meritage blends would have paired quite nicely with my beef dish; however, I went with the Gray Ghost option based on my experience at the Gadsby’s Tavern winemaker dinner which featured the Ranger Reserve with a very similar beef dish.  Empty wine bottles indicated that the Virginia option was as popular as the California one. 

Anyway, here was the menu:

Fresh tomato soup paired with Clos Pegase Sauvignon Blanc 2009 
Garlic-herb crusted beef tenderloin with roasted potatoes and squash paired with Clos Pegase Cabernet Sauvignon 2005; Gray Ghost Ranger Reserve 2008
Pumpkin bundt cake served with Gray Ghost Adieu 2006
Community Brand Coffee and Chicory (found only in New Orleans)

Are you prepared for the hurricane? Make enjoying some Virginia wine part of your preparing for the storm. If you happen to visit Piedmont Vineyards or Breaux Vineyards in the near future, tell them Virginia Wine Time sent you!

The meals at Meander plantation are always elaborate and delicious. Even breakfast has three courses! The dinners are always special because each course is paired with a specific Virginia wine. Check out the menu for Monday night’s dinner:

Each course was a work of art. I took photos of each course. You can see what Warren selected for each course.

First Course

Second Course

Intermezzo-Blood Orange Sorbet (I ate it before taking a picture)

Entree

Dessert

The dinner was delicious! Thank you Suzanne and Suzie! We always enjoy our time at The Inn at Meander Plantation. It’s a very quiet, relaxing place to stay. We are already thinking of booking a weekend in the fall to enjoy the fall colors. If you plan a trip to The Inn at Meander Plantation, be sure to tell them Virginia Wine Time sent you!

We had the 2009 Gadino Cellars Pinot Grigio with cheese and crackers. First off we noticed the light straw color and the aromatic nose of twists of lemon, subtle peach, and minerality. On the tongue we noticed the refreshing minerality and nice acidity. We noted lemon and the crisp feel and finish. It accompanied our cheese and crackers rather well on a very warm afternoon.

Our dinner wine was the 2009 Rose from Linden Vineyards. As we’ve noted before, you can’t go wrong with anything from Linden. This rose had a pale pink color and a strawberry, grapefruit, and melon nose. On the tongue we noted strawberry, melon, citrus zest, and refreshing acidity. We wanted a lighter wine for our chicken and pasta and this one filled the bill perfectly. Of course this means I have one less bottle of Linden Rose on my rack!

If you visit Gadino Cellars or Linden Vineyards anytime soon, mention you read about their wines on Virginia Wine Time!

Some 2007s are still a bit young. Just to be safe we poured this one through our Soiree to give it some air since we hadn’t opened it too much before dinner. Right away we noticed the dark, rich garnet color. That was a good sign. On the nose we picked up concentrated dark berries and anise. On the tongue we noted concentrated mix of dark cherry, blackberry, and raspberry. We also noted a hint of black pepper and firm tannins. While it’s true that this one probably could have benefitted from some more time on the rack, it was too good to let that happen. It paired beautifully with our filets and wild rice.

If you visit Breaux Vineyards anytime soon, tell them Virginia Wine Time sent you and think about joining the wine club to have access to wines like this one.

On another note, if you’re a Google+ user, click on the +1 button below to share this post with all your friends on Google+.

From the menu Warren selected seared scallops with mushrooms and gnocchi. Our wonderful waitress Beth helped me select pan seared fluke flounder with roasted potatoes. With our meal selections, we went with the 2008 Blenheim Farm Chardonnay from Blenheim Vineyards. We noted apple and pear on the nose and in the mouth we noted a creamy mouth feel. It was the perfect selection for our meal. We are looking forward to tasting Blenheim’s Viognier during Viognier Night: A Virtual Tasting of Virginia Viogniers on Thursday night.

For dinner we had sirloin steaks, veggies, and wild rice. We selected the 2008 Cinq from Delaplane Cellars. Upon opening this one I wondered if it would live up to the fruit of the 2008 reds that I’d been noticing lately. On the nose we noted raspberry, cherry, anise, carmel toffee, and crushed herbs. On the tongue we noticed raspberry, cherry, and I noticed an oak presence at the end that manifested itself as tasted carmel. I also noticed the color had a purple edge even though it only had 1% petit verdot. I think this one did live up to the fruit of the 2008 reds that I’ve been enjoying lately. The Cinq is a very nice red wine that paired well with our meal.

Enjoy these wines and more from Gray Ghost Vineyards and Delaplane Cellars. And if you visit them anytime soon, tell them Virginia Wine Time sent you!

For our sipping wine we selected the 2009 Viognier Reserve from Barrel Oak. We enjoyed it with a creamy cheese and crackers while watching the sunset on the balcony. Right away we noticed honeysuckle on the nose. In the mouth we noted tropical fruit, a subtle minerality on the finish; it suggests a full mouth feel. It paired very well with our creamy cheese.

The big surprise for me came with our dinner selection. We selected the 2008 Petit Verdot from Barrel Oak. We’ve tasted their reds many times before and while they are very solid, we don’t always opt for them with a meal. However, this time the selection was correct. I have been enjoying petit verdots lately (notice Friday evenings selection) and have really been enjoying petit verdots from 2008. I mentioned this before but 2008 reds appeal to me for the fruit notes and smoother tannins. I wondered if this petit verdot would live up to what I had in mind for a 2008 petit verdot. We paired it with pasta and red sauce with meat. As I expected this one had a nice fruity nose like many 2008s. We noticed the beautiful amethyst color. On the nose we also picked up violet notes. On the tongue we noted similar full fruit notes, dark cherry, plum, and cocoa, with a spicy edge. It paired well with our pasta dish. I was surprised and pleased to find the 2008 Petit Verdot fulfilled my expectations. Barrel Oak does indeed make some nice wines!

Even though Barrel Oak has the “experience” reputation, they also make some nice wines. Brain Roeder tells me the 2009 Petit Verdot is even better. I’ll definitely be checking it out at some point. If you are one who has fallen for the “Barrel Oak is known for the experience and not the wines” line then its time to do another tasting. You might be as surprised as I was. We plan to return to Barrel Oak soon for both the experience AND the wines. Plan to visit Barrel Oak soon and be in for a surprise and tell them Virginia Wine Time sent you!

For dinner we had the 2008 Petit Verdot from Doukenie Winery. We had this with thick steaks, roasted potatoes, and roasted squash. On the nose we picked up violets and dark fruit. On the tongue we noted plum, cherry, violet, and herbs. After some initial green pepper upon the first pour, it gave way to some beautiful fruit that I am enjoying from the 2008 Virginia reds. We do think this one benefits from some air before serving.

I have been enjoying petit verdots lately and I was a bit surprised by how much I enjoyed this one. At first I didn’t think this one would stand up to a big steak but it held up quite well. However, this brings up a question for me. Am I enjoying petit verdots or am I enjoying 2008 reds. I find the reds from 2008 to be more accessible with nice fruit and less tannins and oak. However, the 2007 reds seem to be much bigger and in need of more time on the rack. Most of the petit verdots I’ve tried and liked of late are from 2008. Clearly I’m in need of more research.

We selected the 2009 Northpoint White from Chateau O’Brien Winery and Vineyard. This crisp white is a blend of 70% pinot grigio and 30% chardonnay. We noted peach and melon on the nose and similar fruit flavors on the tongue with a hint of minerality. We thought it paired very well with our meal. If you haven’t been to Chateau O’Brien lately, plan a trip soon and tell them Virginia Wine Time sent you!

We selected the 2008 Chardonnay from Pollak Vineyards as our sipper. We enjoyed it with a creamy St. Angels cheese and baguette. We noted pear, apple, and honey on the nose with very similar notes on the tongue as well as slightly toasted edge on the finish. It paired perfectly with our nibbles. You can’t go wrong with any of the wines from Pollak.

For dinner we had filet mignon, wild rice, and mixed veggies. Warren selected the 2008 Merlot from King Family Vineyards. When I taste a wine like this I wonder what it would be like if I had left it on the rack a little longer. On the nose we noted smoke, dark cherry, blackberry, and dried herbs with a whiff of tobacco. In the mouth we noted dark berry flavors, similar fruit as the nose with the addition of vanilla. We also took note of the long finish. Of course this wine paired perfectly with our meal. Just like the Pollak wines, you can’t go wrong with any of the wines from King Family. They happen to be one of our favorite wineries.

If you haven’t been to Pollak or King Family, you simply must plan a visit soon. And if you do, tell them Virginia Wine Time sent you!

We had the 2009 Pinot Gris with bread and cheese. I’m a big fan of the stainless whites and this one doesn’t disappoint. I. Noticed the flowery nose and lit color. In the mouth I noticed the crisp mouth feel, grapefruit flavors, and nice acidity. I thought it paired nicely with our before dinner nibbles.

We had the 2009 Syrah with pasta and red sauce. We weren’t sure of the pairing but it went very well with our meal. We noted a floral nose with bright red fruit and spice on the tongue. It’s a smooth, lighter bodied red. We tasted this back in February and enjoyed it then.

We will be back on the wine trail this weekend so stay tuned for updates from the road. And if you visit Pollak or Blenheim tell them Virginia Wine Time sent you!

For dinner we selected the 2009 Chardonnay from Annefield Vineyards. When Michael Shaps is your winemaker, quality wines are the result. We enjoyed this one with parmesan encrusted tilapia and pasta. We noted elements of pear, apple, and honey. We also detected a mineral edge and some vanilla. We thought it paired nicely with our meal.

We had the 2008 Barrel Fermented Chardonnay from Delaplane Cellars with some manchego cheese and crackers. I noted oaky pear on the nose while Warren jotted down pear and honey. In the mouth I thought this was a classic oaken chardonnay with buttery notes and a creamy mouth feel. Warren noted a honey texture, bit-o-honey (like the candy) and a toasty finish. We both thought though, that it went really well with the cheese and crackers. I thought it might even go better with some white fish or crab cakes. Warren agreed.

For dinner we had parmesan encrusted tilapia with black rice (by the way this was the first time I had black rice and it was pretty good…bland, but pretty good). Warren selected the 2008 Viognier from Pollak Vineyards. I was upset because this was my last bottle. I have loved all the vintages of the viognier from Pollak. I need to visit them again to get some of the 2010. Back to the wine…on the nose we noted apricot, stone fruit. In the mouth we noted minerality, stone fruit, Warren’s “bit-O-honey,” and a fruity finish. As it warmed up I definitely got honey as Warren noted. I love this wine and thought it went beautifully with our tilapia. If you find yourself enjoying a tasting at Pollak Vineyards or Delaplane Cellars, please tell them Virginia Wine Time sent you!

For dinner Warren selected the 2007 Petit Verdot from Gadino Cellars. I had a steak and Warren had herb crusted lamb chops. We also had roasted vegetables and pearl pasta. On the nose we got concentrated fruit, anise, and a streak of minerality. In the mouth we noted similar characteristics as well as a black pepper, longer finish with a vanilla ending. As with most 07 red vintages from Virginia decant first. And that’s exactly what we did. We thoroughly enjoyed it and Warren used the word “lovely” more than once.

What Virginia wines are you enjoying this weekend?

For dinner we had the 2008 Viognier from Jefferson Vineyards. On the nose we noted light mineral or stone. In the mouth we found honeysuckle, peach, and white pepper. This one also had a nice creamy mouth feel. We paired this one with grilled chicken a simple white wine sauce and rice. The viognier paired well with our meal.

During the event we enjoyed some wonderful foods and all the delicious wines offered at Gray Ghost. I noticed the Victorian Red had changed slightly since the last time I tasted it. This time it had some big cranberry notes on the nose and in the mouth. It was a surprising change that I thoroughly enjoyed. Warren decided his favorite of the day was the Reserve Chardonnay. He has always been a big fan of the Reserve Chardonnay.

Here are some pictures from the Holiday Open House at Gray Ghost:

We began with a butternut squash soup and had the 2009 Gewurztraminer from Gray Ghost. After the soup Warren served a harvest salad with the 2008 Barrel Fermented Chardonnay from Fox Meadow. The main course consisted of turkey, mashed potatoes, sweet potatoes, cornbread dressing, cranberry sauces (both kinds), green beans, and cornbread. We had the 2009 Cabernet Franc from Gray Ghost. For desert we had Warren’s mother’s pecan pie and the 2009 Adieu from Gray Ghost. All the wines paired perfectly with the meal. What Virginia wines did you have for Thanksgiving?

First Course: Appetizers
Soft and hard goat cheeses with baguette slices; grapes and almonds
Wine Pairing: Ingleside Vineyards 2009 Pinot Grigio

Second Course: Cream of Wild Mushroom Soup
Wine Pairing: Gray Ghost Vineyards 2008 Reserve Chardonnay

Third Course: Grilled Louisiana Andouille served over Mixed Greens tossed with Balsamic Vinaigrette and topped with crumbled Feta Cheese
Wine Pairing: Linden Vineyards 2007 Claret

Entree: Garlic and Herb Crusted Beef Tenderloin served with Potatoes au Gratin and roasted Green Beans and Carrots
Wine Pairing: King Family Vineyards 2006 Meritage; Chrysalis Vineyards 2006 Special Reserve Red

Dessert: Pumpkin Bundt Cake
Dessert Wine: Gray Ghost Vineyards 2009 Adieu

This was quite a rich, hearty menu! And how did my guests react to Virginia wines? The most priceless reaction came from Don who had only experienced Virginia wines at a festival that he attended two years ago. He did not have a favorable opinion of the festival wines that he sampled and forgot all about Virginia wines ever since. However, Don was blown away by the quality of wines that I poured during the evening, and he has now concluded that Virginia does indeed produce some outstanding wines. This reaction is what we enjoy most about promoting Virginia wines. We see ourselves as educators, and the best lesson plans are those that involve wine drinkers who actually get to taste Virginia wines. Hands-on is the best learning experience! Of course, we then write about it all in our own cyber-textbook.

Planning a dinner party? Consider serving Virginia wines. Visit the wineries mentioned in this post and mention that Virginia Wine Time sent you.

As dusk set it, we continued to all get better acquainted, and what better way to socialize than with favorite Virginia wines. Before we knew it, the sipsters had the kitchen knives flying away with their preparations for the evening’s meal. Their menu started with their own olive tapenade and a spread made from edamame. As they donned their favorite chef’s hats and took charge in the kitchen, we sipped on glasses of Pollak Vineyard’s Durant White and the 2007 Glen Manor Sauvignon Blanc. We fed the horses that live on the grounds and watched as the stars began to twinkle. It was a classic autumn evening—cool and crisp!

Before long we were dining on grilled flank steak, stir-fried green beans, and sliced eggplant sauteed with parmesan cheese, and favorite red wines were compared at the dinner table. The gold stars for the evening seemed to be the Linden Vineyards’ 2007 Hardscrabble Red and the 2006 Merlot from Lovingston Vineyards. (I seemed to take an extra pour of Chrysalis’ 2005 Norton Locksley Reserve; sometimes it’s okay to be the oddball.) Dinner ended with a decadent chocolate tart, and then it was off to bed.

Chantal made breakfast for us all in the morning, and it was quite a spread that she prepared. Eggs, sausage and biscuits with gravy, bagels, bacon, fruit with yogurt—it seemed endless. There is no doubt that Chantal runs a cozy inn with well-appointed bedrooms, an outdoor fireplace to complement the patio, and gardens that feature brilliant flowers and fragrant herbs. Horses live on the property, and visitors can expect to see deer, geese and turkeys frequenting the grounds.

Be sure to visit wineries on the Eastern Shore and plan to stay at Green Valley Bed and Breakfast. Mention that Virginia Wine Time sent you.

We seem to enjoy every Barboursville wine we open. We enjoyed the 2009 Sauvignon Blanc as well. On the nose we noted citrus, grass, and grapefruit. In the mouth we noted citrus, a hint of minerality, and lemon zest. We noticed some very small bubbles in our glasses. We wonder if this one was topped off with some C02. The Sauvignon Blanc paired well with the sliced meats and baguette.

We are able to get to Barboursville a few times a year and always plan to taste while we’re there. If you bring your glass back, the tasting is free! We always leave with several bottles. If you visit Barboursville, pick a bottle of the 2009 Sauvignon Blanc and tell them Virginia Wine Time sent you!

On the nose we jotted down fruity, jammy, dark plum, dark cherry, earth, tobacco, and anise. Jammy can sometimes be a bad thing but in this case it was not the bad kind of jammy. It was pleasant. In the mouth we noted similar characteristics with the addition of currents, spice, and pepper. Even though it is 13.8% alcohol, we noted some heat on the end. The Chambourcin complimented the breaded chicken and herbed rice rather well.

Even though I don’t call myself a Chambourcin fan, I did enjoy this one. We look forward to future vintages of Hume’s Chambourcin. Knowing that I’m not the biggest Chambourcin fan, are there other Virginia Chambourcins you, dear readers, recommend I try?

To begin we decided on a flight of VA wines with a cheese plate. Delaplane cellars Chardonnay, Pearmund Riesling, and the Gadino Petit Verdot were on the flight. Tasting the wines with the different items on the cheese plate was fun and adventurous. We selected the Gadino Petit Verdot to receive the gold star for the flight. However the gold star pairing had to be the blue cheese with the Pearmund Cellars Riesling. It just goes to show that opposites do attract.

For dinner we had the 2007 Topiary. It’s a blend of Cabernet Franc and merlot. Paul paired it with black angus beef meatloaf and Warren had New Zealand lamb chops. We noted dark plum, dark cherry, cassis, a hint of spice, and a solid dark garnet color. The Topiary paired well with our meals.

This restaurant serves and sells many Virginia wines. They have four floors in the wine tasting experience. After dinner we spent some time at the Enomatic bar tasting VA wines as well as wines from all over the world. Just to let you know, the Virginia wines more then held their own. In fact our ultimate gold star for the evening was awarded to the Hardscrabble Chardonnay from Linden. If you purchase a bottle to go from the downstairs selections you get a 25% discount off the shelf price. Some of the wineries represented here are Gray Ghost, Pearmund, Gadino, Linden, Hume, Fabbioli Cellars, and Boxwood.

We had a wonderful dinner and the Virginia wines were superb. If you find yourself in Warrenton and hungry, consider the Iron Bridge Wine Co. on Main St. And tell them Virginia Wine Time sent you.

Of course, we all had to figure out which wine to pair with our lasagna, and that required tasting wines. We were certain that we wanted a red wine, but why not try the white wines, too?  Paul’s favorite of the white wines was the Sauvignon Blanc, and it definitely conjured images of springtime flowers and warmer temperatures.  Citrus flavors and a crisp finish highlighted this pour.  Travis and I favored the full-bodied Black label Chardonnay with its apple and pear notes.  I appreciated its toasted nut finish. 

Now on to the red wines, and a potential pairing with lasagna was on our minds.  Our choice was the 2005 Scarlet Oak Red.  This is a Rhone-style blend with Syrah, Mourvedre, and Tannat, and it presented a denser core with aromas and flavors of dark fruit and black pepper.  I also detected some tobacco on the nose.  The Tannat provided a nice backbone, too, and the Scarlet Oak Red finished long.  We all concluded that the Scarlet Oak Red had what it took to meet the weight and spice of the sausage lasagna.

With our tasting done, we settled down for a wonderful meal but made certain to claim a table near the glass doors that allowed us to view snow-capped mountains.  A nearby bird feeder was quite busy with all sorts of birds including cardinals and tanagers.  I must also mention that my sister Cindy is not a wine drinker but was very patient with us as we completed the arduous task of wine tasting.  She and my teen-aged nephew did keep track of the many varieties of birds that frequented the bird feeder, and they even braved the cold outdoors to appreciate the lovely winter landscape while we completed our task to select the perfect wine.  Eventually, we all dined on lasagna and garlic bread, and the wine drinkers acknowledged that the 2005 Scarlet Oak Red was the perfect partner with the meal.

Take advantage of the winter lasagna menu at Naked  Mountain Vineyard and  Winery; of course, enjoy lasagna with a bottle of Naked Mountain Wine.  Be sure to mention that Virginia Wine Time sent you.