Fearrington’s wine program is delighted to offer 10% off six or more bottles of wine purchased at The Goat! Whether you ask The Goat’s wine guru to mix and match a custom case, or you choose the bottles yourself, you’ll enjoy wines from hand-selected producers at a great value!
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At Fearrington House Restaurant
October 7, 2016 10:15 AM | By Beverage & Service Director | No Comments
The Fearrington House Restaurant kitchens are busy preparing for the season with an abundance of delicious fall flavors. With a new menu and fresh flavors, our wine team is offering fall wines by the glass at The Fearrington House Restaurant. See more about these selections below.
One of the oldest producers of Prosecco in the country, Nino Franco from Veneto, Italy produces his Rustico bottling that is fruity, flowery, with notes of yellow pear and a dusty minerality. This glass is perfect as an apertif before heading in the dining room for dinner.
The second selection is a collaboration between Aldo Sohm, the longtime Wine Director of Three Michelin Starred New York Restaurant, Le Bernardin and Gerhard Kracher, winemaker from Burgenland, Austria. They love Grüner Veltliner and have been making delicious expressive, organic wines from Weinviertel, Austria. Their 2015 Sohm & Kracher “The Lion,” wine is very dry with a lively acidity. Our wine team suggests pairing it with the Salt Baked Celery Root with Roasted Pear & Tarragon or Scallop with Milk Poached Salsify, & Acorn Flour.
Another dry, citrusy alternative to the Grüner Veltliner is a Sauvignon Blanc from Sancerre, in the Loire Valley in France by Pascal and Nicolas Reverdy. The grapes come from a single hillside pot of 50 year old vines on chalky soils that give this wine a very distinct mineral quality. It is best paired with both the Scallop Ceviche with Sweet & Sour Tomatoes & Crispy Tapioca and the Scallop with Milk Poached Salsify, & Acorn Flour. It would be also be a classic pairing with the Halibut with Confit Red Pepper & Savory Chicken Cream and Milk Poached Grouper with Hearts of Palm, Tomatillo & Citrus.
As the warmer months start to abate, we are moving towards fuller bodied styles of Pinot Grigio. This new wine by the glass offering is by Venica and Venica This wine is made from vines planted in the most famous site for Pinot Grigio – Collio, in Italy. Venica and Venica’s Jesera (which means “Little Lake” in Slovenian), tastes like ripe Bartlett pears, bananas, and quince flesh and would pair best with the Silver Queen Corn with Brown Butter & Roasted Peaches, Grilled Octopus with Scallop Tartare & Roasted Cauliflower and Crispy Potato with Leek, Crème Fraîche & Mustard.
For white Bugundy-lovers, we have the Francois Carillon, Bourgogne Blanc 2014, made from Chardonnay. Francois is the son of legendary Burgundy winemaker, Louis Carillon, who is now on his 6th vintage making wine under his own label. It has notes of lime, green melon, and green apple peel with nutty and vanilla biscuit undertones. Pairs best with the Grouper, Silver Queen Corn, and both Scallop dishes.
In a collaboration between Master Sommelier Sarah Floyd and the Pisoni Family Vineyards, the Luli Pinot Noir from the Santa Lucia Highlands in California is a classic expression of a fruit-forward California Pinot Noir. This by the glass offering has lots of juicy, soft red berry fruit such as plum, cherry and strawberry, with sweet tea undertones. The Luli is best paired with the Smoked Duck with Blackberries, Port & Orange and the Glazed Pheasant with Fearrington Honey & Butter Braised Onions.
Our new Malbec by the glass is by Familia Durigutti, known for their very classic expression of this grape from Argentina that most are familiar with – plush with supple tannins and bold in flavors dominated by dark red fruit tones. It shows some Morello cherries, crème de cassis, and leathery aromatics on the nose. We are pouring their 2011 Reserva bottling that is aged in 100% in French oak, 30% of it is new, which gives the wine some vanilla and cedar tones. This pairs best with the Quail with Peaches, Buttered Chanterelles & Charred Corn and Beef Short Rib with Fearrington Mustard Greens & Pomegranate.
California Cabernet Sauvignon is perhaps one of those wines that many also gravitates toward during the colder season. The Ultraviolet Cabernet Sauvignon from Napa Valley is full of dark black fruits – ripe black currants, blackberry compote, bitter cocoa, and dark plums, with some tobacco and graphite undertones. This rich, smooth wine would pair best with our Beef Short Rib dish.
The final selection is a 2015 Monier-Perreol Syrah from Rhone Valley, France. This special wine is not offered by the glass anywhere else in North Carolina. With notes of dried black fruit, smoked meat, leather, iodine, dried herbs and cracked black pepper, this wine is especially savory in character. Our wine team suggests pairing with the Quail or the Beef Short Rib.
Book your dinner reservation now, and keep an eye out for three more by the glass selections to be added in the next few weeks!
At Fearrington House Restaurant, At The Granary
This Sunday, Fearrington joined over 50 other chefs and local vendors for the 9th Annual Pepper Festival - one of the largest chef competitions in North Carolina! Held in Briar Chapel, just down the road from Fearrington Village, Pepper Festival challenges North Carolina’s top chefs to create original recipes, from pepper donuts to pepper beer, using one secret ingredient: the locally bred and grown North Carolina pepper.
Chef Tom Whitaker and Chef Paola de Mayyer served Deviled... Full Post >
In Our Spa
The Spa at Fearrington is launching the new Organic Skin Therapy Facial this month. This 75 minute facial ($150) is perfect for all skin care types using De La Terre Skincare products.
The De La Terre product line includes four advanced skin care systems (Comforts Inflamed Skin, Rescue Wounded Skin, Support Devitalized Skin, and Purify Blemished Skin) as well as many products for modern lifestyles. Pure botanicals provide moisture-binding protection to skin following radiation,... Full Post >
At McIntyre's Books
Easily one of the best books I read last year and on a subject that would seem to be of no importance to anyone but some nomad in the Middle East. Instead, Childs wanders through the arid reaches of Arizona and Colorado in search of water and in an exhilarating prose style shows us that there's more to the desert than sand, rocks, and poisonous snakes. I recommend this highly to anyone who cares at least one iota about the great outdoors.
Stop by McIntyre's to pick up The Secret Knowledge... Full Post >
At Fearrington House Restaurant, Fearrington Weddings
Paola joined The Fearrington House Restaurant team in 2015 and was promoted to Pastry Sous Chef in 2016. Born and raised in Costa Rica, Paola worked in human resources and management before moving to the U.S. to enroll in culinary school. During culinary school, Paola was selected to work at the Food Network in New York City, where she developed and tested recipes. Now, Paola creates beautiful wedding and special event cakes, unique desserts and more for The Fearrington House... Full Post >
We were excited to catch up with Joanna Maxham, designer and owner of Joanna Maxham, before her trunk show at Dovecote on Saturday, October 1st and Sunday, October 2nd. Read on to see what she shared with us about her fabulous collection!
What was your inspiration this season?
As we move into Fall 2016 - I went back to the roots that inspired the Brand at the very beginning: the street style of big, international cities, and modern women who easily transition from casually chic... Full Post >