After marrying into an Italian family, Let's Make Wine owner Cheryl Lisi discovered winemaking and, at the behest of friends, opened her own shop where everyone could participate in the art. Her stock includes a menu of winemaking kits for varietals from around the globe, such as riesling, Chilean malbec, and Lisi's favorite, Italian sangiovese, stomped with Gucci loafers. In addition to wine-crafting opportunities, Lisi hosts wineglass-painting classes and will soon add beer-brewing supplies to the store's inventory.
Once you’ve bellied up to the cozy tasting room’s bar like an urbane, sophisticated cowboy, you’ll be treated to a few flavorful wafts and quaffs of Montaluce's finest 2008 and 2009 red and white wines, fermented from the carefully maintained fruits of its 35-acre vineyard. The 2008 chardonnay massages the nose with aromas of green apples, pear, and lemon zest mixed with smoke, walnut, and honeysuckle. And the 2008 risata (Italian for laughter) will put your palate into hysterics with notes of cherries, raspberries, cranberry, savory herbs, and just the faintest hint of Joker venom. Otherwise, go snorkeling for the dark chocolate notes buried in the oaky, deep violet, kraken-filled deeps of the cabernet sauvignon. Much like wine itself, your experience at Montaluce will be different depending on the exact point in time you partake of it. Gracious guests who arrive for their wine flight Tuesday through Saturday will be treated to a complimentary guided winery tour at 2 p.m. Likewise, Sunday sippers can tune their taste buds to live musical performances on the veranda from noon to 5 p.m.
The chefs at Terra Nostra Tapas and Wine mix European, American, Asian, and Caribbean cuisines on a small-plates menu that changes daily, ensuring consistently fresh tastes. Within the bustling kitchen, they can be found architecting shareable servings of tender meats, fresh vegetables, and market fresh seafood. Servers keep diners hydrated as they pour out 80 wines by the glass and 90 wines by the bottle, offering palate-tickling quaffs that both sate grape thirsts and wash away tablemates' memories of conversational gaffes.
Terra Nostra's space comes to life with international art and nautical murals depicting schools of fish. Outdoor seating is available in a festive patio area, and indoor diners are arranged at spacious dining bars designed to foster sharing of food, conversation, and bootlegged films. Along with bringing the local community together over shared meals, Terra Nostra's staffers remain committed to serving the global community via work with charitable organizations. In 2010 and 2011, they took part in medical-relief mission trips to Ecuador.
While working on inventive lagers and ales as members of the Barley Mob Brewers home-brewing club, Chris Hunt and Duncan Guy had an epiphany: we need to share this stuff with the public. So, in 2006, they teamed up with award-winning brewer Courtney Tyvand to start Moccasin Bend Brewing Company.
Today, they brew about 10 beers at any given time. Their menu could include an Irish red prepped with American hops and a pale ale made with juniper berries one day, or their signature smoked porter the next. No matter what the beer, creativity remains integral to the production process, and the brewers often add culinary twists such as watermelon or coconut juice to surprise palates that are used to tasting only cotton balls. All the magic happens inside a 100-year-old building, where rustic granite walls and cedar timbers set the backdrop for brewery tours and beer tastings.
At Moccasin Bend Brewing Co., nestled in the historic St. Elmo district, visitors are met with an eclectic array of craft ale and lager samples?plus a friendly bark from Max, the brewery dog. And that's just one of the potential stops on Chattanooga Brew Tours' journey through the city's beer scene. Each tour lasts three hours and stops at three craft breweries or taprooms. As participants sip up to five 4-ounce beer samples, their guide shares historical factoids about the beers and the local brewing industry.