Feel the Love, Catch the Buzz! Redstone Meadery has been producing hand-crafted, award-winning mead (honey wine) in Boulder, Colorado since 2001. Redstone meads are GLUTEN FREE and have NO SULFITES ADDED. David Myers, The Chairman of the Mead invites you to explore a wide variety of meads: sparkling, still, fruited, spiced.
When Santa Claus brought Left Hand Brewing Company’s cofounder Dick Doore his very first home-brewing kit, the jolly man unknowingly set Dick on a whole new life path. Home brewing became an obsession, and soon he had partnered with his college buddy Eric Wallace and started making their first batch of beer: the Sawtooth Ale. Just a few months later, Dick and Eric took home two medals at the Great American Beer Festival.
Nearly 20 years later, the brewery’s accomplishments have swelled: 16 medals in the Great American Beer Festival, 8 medals at the World Beer Cup, and 3 medals at the European Beer Star. The brewery was also the first craft-beer company to master bottling a nitrogenized craft beer without a widget, owing to the introduction of their popular milk stout. Its extensive offering of brews is now available in 25 markets. Favorites include the golden crisp Polestar Pilsner and a roasty black Wake Up Dead Imperial Stout, both of which are available in the Longmont tasting room.
Cuvée Wine Bar and Bistro’s oenophiles partner their flights of pleasant potables with French-influenced small plates and entrees. Wine flights sail through combinations of both reds and whites, themed around a single grape, multiple countries of origin, or the fact that the harvest was plucked by helpful sparrows. The international flight teases tongues with the dry kiss of an Italian pinot grigio and the sweet rush of a German riesling before hurling taste buds halfway round the globe to sample New Zealand’s sauvignon blanc. On the other end of the grape spectrum, the vineyards of Louis Latour, Bethel Heights, and Maysara find common ground in side-by-side servings of their pinot noirs. Six types of cheeses, acquired the same day at the market, join a medley of fresh fruit, dried figs, and bread on the cheese board, a practice first adopted by British sailors who had committed misdemeanors and were forced to eat the plank.
When John and Ulla first traveled through the Palisade countryside in 1994, it was filled with peach orchards. But after they attended a seminar on grape-growing the same year, the pair found themselves more inspired by that particular fruit. They returned to Palisade to purchase a 10-acre plot, camping in a trailer amid the trees as they transformed the land into their own vineyard. Years of planting and pruning vines yielded a rich harvest including Chardonnay, Syrah, Cabernet Sauvignon—and Bookcliff Vineyards.
Today, Bookcliff has expanded into 37 acres, and Ulla and John produce a dozen varietals using sustainable practices and strictly their own Colorado grapes. The grounds include a winery and tasting room, where guests peek at the Old-World-meets-New-World-meets-brewing-world lineup of oak barrels and stainless steel tanks. In addition to chardonnay and cabernet sauvignon, their award-winning selection of wines includes lesser-known varietals such as Muscat and Viognier.
Sojourning south from his native Minnesota, Jeff Chayer traveled to Texas, where he received his degree in viticulture and oenology. Not far behind was his brother Danny, who followed Jeff to Texas, where he began work at a local winery. Somewhere along the way, as their passion for wine grew, the two decided to travel to Colorado and open Silver Vines Winery. Since then, their tasting room has been named one of the 11 best tasting rooms in Colorado by the Denver Post. Amid massive swaths of exposed brick and gleaming hardwood, the brothers serve a collection of wines forged from Washington and Oregon grapes. The elixirs include a chardonnay, whose citric bouquet meshes with notes of oak, as well as a dessert-style chocolate wine and a range of merlots, syrahs, and cabernet sauvignons. Shelves cradle stacks of bottles, and glasses clink along the long wooden bar, punctuating the rhythms of the live bands who appear on weekend evenings and when they are locked out of the ZZ Top mansion.