“Day-colored wine, night-colored wine, wine with purple feet or wine with topaz blood, wine, starry child of earth, wine, smooth as a golden sword, soft as lascivious velvet…” Pablo Neruda.
BARRELS AND JAZZ - Winter in the vineyard looks all naked with stick rows and empty stakes frozen on bare dirt. Last seasons fruit is sleeping in the shed, pressed and bleeding – resting now as sediment falls to the bottom. In wood barrels, red wines are drawing in tannin and oxygen as they slowly mature into a unique character. Meanwhile, cozy cabins and warm tasting rooms are fireplace blazing alive in winter time. These are the venues for intimate enjoyment where you’ll love the jazz music, the classical, or bluegrass offered with savory pre-release vintage selections. The corks are drawn, the paired foods presented and the fusion begins.
SPAGHETTI SANDWICH – Did you know that Provolone cheese along with a Chardonnay tastes so good? Well, to me it does. That’s because individual taste and pairing of wine and food is a personal flavor thing. There is happiness in discovering the combinations you like as taste pleasure. Occasionally, I gourmet up (from scratch) a spaghetti dinner for family and friends, served with something like Ruffino Chianti Classico, or Cabernet Franc.
OLD–WINE ATTITUDE – What is a favorite story about your business? The Virginia wine business has a unique story to tell about every vineyard hill, veritable, or tasting room. That’s not selling – that’s relationship building between wine lovers, and wineries. This is still the rock of good business in spite of changing technology. That attitude is about relationships – consistently communicating with your village and merchants. Building business traditions, telling your personal stories – these are the values customers love to believe in. You can no longer be just another website.