John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.
Whether culled from California's Napa Valley region in the fall or from Chile and Argentina in the spring, every bundle of red and white grapes winds up beneath a patron's stomping feet. Eight months later—after a pressing session and half-hour racking—each red, white, or rosé batch makes the transition from barrel to bottle. Clients then fill, cork, seal, and adorn the bottle with their own label before gently kissing it to remove any curses. For visitors more eager to imbibe wine than concoct it, The WineMakers Cellar accommodates guests with dinners and wine and cheese pairings in its bistro. Handcrafted wine continues to flow at cooking demonstrations, courses, and private parties held within the facility.
At Thirst Lounge, glasses of draft beer and wine complement a menu of American pub food and Latin American favorites. Dishes range from beef sliders to mofongo, a Costa Rican specialty featuring fried plantains. Cubano sandwiches and buffalo wings pair particularly well with a pint of beer, whereas pepperoni or barbecue-chicken pizzas make for good coasters for the glass.
True to its name, Just Grapes Lounge focuses on wines, with more than 30 vintages poured by the glass and 18 more varieties sequestered on a reserve bottle list. Microbrews, champagnes, and ports round out the lounge's full bar, complementing a Mediterranean-tinged tapas menu. Small plates, ranging from hummus and crostini to stuffed baked clams, are ideal for smothering appetites or boosting a tiny table's self-esteem. Three styles of rustic pizza artfully pair tomatoes with cheese, whereas molten fondue, served in a bread bowl, comes in varieties including gorgonzola and double-cream brie.
Proponents of the slow-food movement, Bibi'z Restaurant and Lounge's proprietors believe that meals deserve to be savored rather than scarfed down. To that end, their chefs ensure that diners have plenty to relish: they use simple techniques to bring out flavors in sustainable and wild-caught fish, grass-fed Black Angus beef, and locally sourced organic produce, dairy, and poultry. The culinary team incorporates those ingredients into dishes such as vegetarian wild-mushroom ravioli with a butternut-squash cream sauce, pan-seared duck breast with a reduction of Asian five-spice, and gluten-free braised short ribs with a parsnip puree. In 2014, Bergen.com awarded the restaurant with the titles of Best Healthy Restaurant and Best Place for Girls' Night Out.
Hand-selected from sustainable wineries at home and abroad, organic and biodynamic wines?more of 50 of which are available by the glass?add their own nuanced flavors to meals. Barkeeps also quench thirsts with complimentary still and sparkling water filtered in house rather than taken straight from the blowhole of a whale. Each leisurely feast unfolds on Bibi'z's airy outdoor patio or in a spacious dining room replete with a fireplace and a lounge full of comfy leather chairs.