Though Stony Knoll Vineyards' first harvest didn't take place until 2002, the winery's 48 acres of cropland have been part of the Coe family since 1896, making it a North Carolina Century Farm. For most of that time, the land yielded tobacco, but now, under winemaker Lynn Crouse, its two vineyards grow grapes for 12 wines. That selection ranges from two cabernet francs to the signature SKV Plantation White, a dessert wine fashioned from handpicked chardonnay grapes.
Samples abound inside Stony Knoll's tasting room, which is nestled high in the foothills of the Blue Ridge Mountains, overlooking the scenic vines below. Elsewhere on the picturesque estate, Stony Knoll hosts weddings and overnight guests in its Wine Lodge. The lodge, which was built in 1860, was originally a rural homestead, but it now offers modern amenities for its guests, including a two-person jacuzzi and flat-screen TVs.
Studio 91’s elegant gallery space and boutique wine selections combine the passionate products of both artists and vintners, regaling the eye with fine art and the palate with fine wine from family-owned vineyards. Budding oenophiles get to tipple a 3-ounce tasting from a batch of four boutique wines, served in a combination of either two white wines and two red, one white and three reds, or all reds. To match each sip with sustenance, Studio 91's servers will raid the Mouse King’s treasury and bring forth a cheese plate of gourmet brie, aged sonoma jack cheddar, sliced apples, olives, walnuts, and fresh bread. Gourmet chocolate toffee almond truffles, accompanied by fresh raspberries and whipped cream, dance out with the last glass of red wine. The Studio 91 crew's guidance for properly tasting a vino will sharpen your senses to such nuanced flavors as black currant and democracy.
Fair Game Beverage Company, like the ingredients of its wines and spirits, grew from the soil of Chatham County. The vintners and distillers that founded the company loved North Carolina's agricultural flavor and wanted to create beverages that showcased the unique local grapes and other crops. They craft their dry Two Step white from a blend heavy in Haw River Valley seyval blanc grapes, and sweeten their county fair-style cordial, Tipper, with scuppernong grapes. They grow sorghum, a long grass similar to sugar cane, in-house, then ferment and distill it into a rum-like cane spirit.
They also make fortified wines, halting the fermentation process at the height of flavor by introducing a bit of brandy into the mix. The tradition began as a way to make wines endure long travels across oceans in oaken barrels, but these days the casks and bottles don't have nearly so far to travel. Rather, the distillers suggest just dragging them out to the front porch to share with a friend or two while enjoying a gentle breeze, the sway of a rocking chair, and the sight of the sun's jealous stare.
Six Plates Wine Bar minimizes customers’ food indecision with a concise menu that pairs six upscale small plates with six wines by the glass. Despite the menu's diminutive size, there's no lack of variety—the foodies in the kitchen constantly swap out dishes to make use of as many local ingredients as possible, while a clipboard bears a list of more than 150 wines, and 30 beers, sold by the bottle. Mentioned in the New York Times for its use of local food, Six Plates Wine Bar puts an upscale take on comfort foods with its plates, which are about half the size of a traditional entree.
Six Plates Wine Bar's resident wine lover, Matthew Beason, curates a wine list that hails from around the globe—from behind the bar, he'll recount the tale of his first wine love, a 1995 JL Chave Hermitage Blanc that broke his heart when it eloped with a bottle of Boone’s Farm. Each glass romances tongues beneath crystal-drenched chandeliers in the warmly lit dining room, where eclectically framed vintage photos and mirrors share space on exposed brick and deep-amber walls. Diners can recline on red-upholstered armchairs, at the bar, or at intimate, candlelit tables flanked by backed barstools.
The founders of Brothers Vilgalys began making krupnikas, a traditional Lithuanian spiced-honey liqueur, on their stove-top as a treat for visiting friends and family. That all changed in 2012, when they went into business making the drink on a much grander scale. At The Brothers Vilgalys Spirits Company, they craft a version of their original home-distilled spirit using whole spices, pure grain alcohol, and North Carolina wildflower honey. Every Thursday?Saturday afternoon, they give tours of their 1,300-square-foot facility, which provide a behind-the-scenes look at production and a few complimentary tastings. They also offer their own cocktail recipes to further their customers' enjoyment.
The chefs at El Rincon Mexican Restaurant create Mexican specialties such as enchiladas with mole poblano sauce, pork chops slathered with a green hot sauce, and sincronizada—a grilled tortilla sandwich stuffed with chicken or beef and cheese and served with sliced jalapeños and avocado slices. Guests pair these eats with libations from the full bar, including imported Mexican beer such as Bohemia and Tecate bottles and Negra Modelo drafts. After concluding meals with fried ice cream, patrons can head over to the eatery’s game room for some foosball and pool.