Towering oak trees cast their shade across the 3,600 acres of plantation land that surround Florida Estates Winery, but the precious grapes can be found hanging from trellised vines that sprout in their own sunnier patches of soil. Refreshing and approachable, the wine selection includes the soft-bodied Plantation Red as well as the Plantation Blush, which balances its notes of ripe fruit with a gripping core of zesty acidity.
Booth's Brewing outfits customers with quality beer- and wine-making supplies, from Briess dry malts to brew kettles by Blichmann Engineering. Hops-savvy staffers also guide students through the basics of crafting custom beers at home with beer-brewing classes. The sessions familiarize students with standard brewing equipment and ingredients, arming them with the theoretical and practical knowledge to successfully make beer at home without fitting their bathtub with a blowoff hose.
Winner of two gold metals and five silver medals at the Indy International Wine Competition, the Florida Winery prepares its Vino Florida wine on-location and often infuses it with tropical fruits, including raspberries, strawberries, kiwis, and melons. Vino Florida's blends and traditional wines are sure to please both vino novices and difficult-to-impress wine connoisseurs alike. A bottle of the Vino Florida ORWI, a species of flavorful fermented Florida orange juice, arrives stuffed with enough fruit to stave off scurvy in malnourished sailors' monkeys ($14.99). Free wine tastings are offered at The Florida Winery store, so you can meet the winemakers and hone in a bottle that best complements your taste buds. The shop also concocts ice cream made from its own wine and stocks a diverse supply of gourmet foods sourced from the Sunshine State, including coconut candies, spices, salsas, and more.
A towering wine rack spans an entire wall and glimmers with more than 1,000 bottles. Across the room, a lineup of nitrogen-regulated Enomatic machines dispenses samples from 80 wines to be sipped, swirled, and theatrically spit while reclining on a leather sofa, or while sitting at the long wooden bar. Small, shareable plates populate Sarasota Vineyard's menu in the forms of cheeses, roasted olives, and prosciutto-wrapped figs, ideal for pairing with wines or barley pops from a list of 20 beers.
Since 1980, Time For Wine has colored the palates of wine lovers with a wealth of limited-production vintages from around the world that are typically unavailable in stores, restaurants, or juice boxes. Personal consultants continue the cherished traditions of European wine tasting by helping clients select a choice bottle with thorough sampling, taste analysis, and metaphors that may involve freshly cut grass or the musk of a well-travelled nickel. The boutique's sommeliers can make house calls to customers to host tastings of wines such as Italian chianti and South American malbec, and mail orders of finely aged grape juices ship within 24 hours. Customized labels grace specially ordered bottles with family photos, family crests, and personal messages.
Chefs at La Casa Della Pasta embellish pastas, gnocchi, and desserts made in-house with handfuls of imported Italian ingredients, including eggplant and mozzarella. As owner Enrique Tangari told the Tampa Bay Times in 2011, "I import everything, flour, water, tomatoes, cheeses … to make any kind of pasta dish you want, on the menu or not." His commitment to imported flavor also extends to the restaurant's drink menu, which features wines made from such traditional Italian varietals as pinot grigio, sangiovese, and nebbiolo, as well as beers with suspiciously small amounts of fermented grape juice.