Affordable Luxury with New Wines by the Glass this Fall

It is that time of the year again when the cooler air of the fall season descends upon us here at The Fearrington House. One by one, we exchange the crisp and refreshing white wines of summer for the richly textured red wines more suitable for the cooler months. This year, Max and I are delighted to be able to offer our guests some iconic wines that are rarely seen on any restaurants’ wines by the glass offerings -– Guido Porro’s Vigna Lazzairasco Barolo, and Angelo Gaja’s highly... Full Post >

Fall Time Beer

After much success with our summer collaboration with Sean Lilly Wilson and Chris Davis of Fullsteam Brewery, last week we released the Fearrington Fall Beer at a release dinner on our Garden Terrace.  We also had the release of the great art work that Win Crannell from Georgia created for the Fullsteam Fearrington Beer series label, an oak tree in each season.  Thanks to Sean at Fullsteam we will be featuring the art work at the entrance of The Fearrington Granary.  Each season as we... Full Post >

Mas de Daumas Gassac Wine Dinner

Mas de Daumas Gassac is not your everyday wine. You will not see it at your local grocery store, you will not easily find its scores in your favorite wine magazine, and you might just have a hard time placing it in your wine vocabulary -- yet, to taste these wines is a necessity for any wine lover. These wines represent the very essence of what makes wine great.  On September 19th we will have Vergile Rousseau, National Brand Manager for the winery, and Thomas Meunier its importer, joining us... Full Post >

Experience the Wine Pairings at The Fearrington House Restaurant

One of the best things about dining at Fearrington House are the custom wine pairings that we offer to our guests. Max and I believe that it enhances the complete dining experience – the perfectly executed cuisine complemented by the perfectly chosen wine. Most restaurants tend to list down the particular wines they will be automatically serving their guests on their menus – while that is convenient, it loses that element of adventure – of trying new things. I, personally, do not believe... Full Post >

A Big Congrats to Paula

Paula de Pano has been working with me at The Fearrington House Restaurant since 2010.  When she started she had just graduated from the Culinary Institute of America in New York (the other CIA), and I could tell that she had a serious passion for wine.  In the beginning the majority of her experience was in the back of the house (restaurant speak for the kitchen), at first she was timid, shy, but always driven to get better.  She was always full of questions, and as soon as she got an... Full Post >

RDV, The Future of Virginian Wine

I arrived early at DC's Union Station; it was a cool morning with a constant drizzle of rain. I met up with my group, and we shot out of town toward the countryside west of DC.  One of the group members was Adi Badenhorst. He is one of my favorite winemakers from South Africa, whose Badenhorst wines from the Swartland are taking the American wine world by storm at the moment (as they should).  With a long salt-and-pepper beard, hair to match, and a "t-shirt for any occasion" style, Adi... Full Post >

A Collaboration in the Name of Beer

A few years back I remember reading an article about a brewery that was opening up in Durham.  They were going to make beers with a "Plough to Pint" philosophy, and they were making beers like a Hickory Smoked Porter, that was made for Barbeque, and a Lager made out of sweet potatoes.  The name of the brewery was even better: Fullsteam.  I thought "I have got to meet these guys." Fast forward a year, and one afternoon I meet up with Sean Lilly Wilson to taste some of their beers.  Right... Full Post >

Of Wine, Goals, Dreams, and the Art of Getting Better

Like many Sommeliers around the country I have been studying and working towards a goal for many years. This goal is the certification of Master Sommelier, one of the most difficult professional certifications in the world. To achieve this goal one must first pass the Introductory Class, the Certified Sommelier Examination, the Advanced Sommelier Examination, and then be invited to sit the Master Sommelier exam. The examinations are in three parts, blind tasting, theory, and practical (which is... Full Post >

Springtime and Fabulous Wines

  Starting today at the Fearrington House Restaurant, we will be offering new wines by the glass from magnums to usher in this beautiful Spring season. It doesn't happen too often, but when we open up magnums of wine for our guests, you can bet you'll be enjoying some of the best expressions of wines from those regions. First on the lineup is the 2009 La Pepiere, Clisson, Muscadet Sevre et Maine from the Loire Valley in France. This particular wine has been aged on its lees for... Full Post >

Tenuta Mazzolino Wine Dinner

To start, I am very excited to be hosting Jean-Francois Coquard, the wine winemaker for Tenuta Mazzolino on May 8th at the Granary.  His wines are amazingly elegant, distinctive, and most importantly easy to drink.  Coquard, who is originally from Burgundy, has been the wine maker at this winery in Oltrepo Pavese for 30 years. They focus on Sparkling Wine (made in the Traditional Method, as they are made in Champagne), Chardonnay, Bonarda, and Pinot Noir.  Oltrepo Pavese is in the heart of... Full Post >