The Boston Wine Expo’s Grand Tasting event unites varietals from nearly 200 wineries around the world with cuisine from more than 40 local eateries during four hours of culinary harmony. Attendees can sip more than 1,000 red and white elixirs culled from the grape-producing and wild-cork-taming regions of North America, Europe, the Southern Hemisphere, and the Mediterranean. Samples from Boston-area restaurants such as Ruth’s Chris Steak House and Sandrine’s Bistro complement each swig as vintners enlighten enophiles on current winemaking trends. Throughout the afternoon, top gastronomic maestros tread two stages during live demonstrations that divulge recipes and directions for finding the secret compartment hidden inside every wine bottle. Lifestyle exhibits and a full schedule of seminars enlighten guests on topics ranging from cheese-and-wine matching to the diversity of Italian varietals (not included with this Groupon). A portion of the event’s proceeds will benefit local charities.
The inspiration for Zorvino Vineyards came to Jim and Cheryl Zanello in the same way it does for many American vintners—from a trip to Italy. Taken by the contrast in the quality of the wines and the pace of life between the two countries, the Zanellos brought over their own taste of the old country to an 80-acre New England estate. With grapes sourced both from their own vineyard and such regions as Tuscany, Chile, and California, the pair crafts a suite of red, white, and fruit wines that they sell on site and proffer to local restaurants and merchants. However, the winery itself is worth a trip, with its wrought-iron gate, lantern posts that seem to grow out of empty casks, and swarms of fireflies that send Morse code recommendations for the best wine to pair with salmon. Inside the tasting room, guests lean on hardwood banisters as they sip samples of the winery’s creations.
With its three basic ingredients?honey, water, and yeast?the making of mead sounds misleadingly simple. But Michael Fairbrother tinkered with the recipe for this ancient drink in his garage for 17 years before he felt ready to open Moonlight Meadery and share the results. Michael has fine-tuned the fermentation process to craft batches of mead from ethically sourced, unpasteurized honey, which imparts each sip with rich color, vivid aromas, and the pleasant buzz that bees make while wading into a hot tub. Michael?s traditional mead rests side by side with fruit-tinged and spiced varietals that meld flavors such as tart rhubarb and Madagascar-bourbon vanilla beans with New Hampshire wildflower honey.
Owner Svetlana Yanushkevich purchased The Wine Steward in 2013, where she hand-selects a wide range of wines from around the world including malbecs from Argentina, shirazes from Australia, and reislings from Germany. Here guests gather and glean the staff's global wine knowledge, tailoring each experience to their senses and tastes, regardless of previous wine experience. Back in the shop, collectible wines, artisan cheeses, and gourmet foods parade across the shop's shelves, and wine education events, such as weekly complimentary tastings, let novices ingest loads of wine-related facts without having to eat the pages of their Wine for Dummies book.
Anheuser-Busch's beermaster tour regales guests with an edifying excursion behind the scenes of the brewer's charming, picturesque facilities. View secretive master sudsmiths as they frolic in their natural brewhouse habitat, and savor the hearty bouquet of the hop room, which brims with the scents of the powerful flowers. The fermentation cellar and packaging facility reveal the early stages of a magical lifecycle, similar to watching a nest of panda eggs hatch.
Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some of the vegetables they grow themselves in the on-site garden and the 90-acre cornfield they fit in their endless broom closet. As baby-back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half hour, in between searing burgers made from fresh angus chuck. Starters such as fresh beer-battered jalapeno poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.