Inspired by the rustic cuisine of the South, the menu at Chateau Morrisette is home to hand-made, savory beignets; a house take on surf and turf; and boards piled with cheese and charcuterie. Tucked away in the Blue Ridge Mountains, the restaurant and winery invites guests to experience a taste of old-world elegance with a bottle of one of its many varietals, ranging from summery Blackberry Wine to classic Merlot.
Initially planting vines for neighboring wineries, Virginia Mountain Vineyards' staff slowly began to dabble in the art and science of winemaking. Then, in 2006, they began crafting their own varietals on-site. Today, staffers tend to more than 5,000 vines across nearly 10 acres of picturesque land, plucking ripe grapes to transform into red, white, sweet, and specialty wines. Events are regularly held at the vineyards, including a summer concert series, special tastings, and trying wines straight from their barrels.
Part southern restaurant, part Italian restaurant, part sandwich shop. When all those parts are put together, Vic?s Family Restaurant is 100% family dining. Vic?s son, Steve, now runs the place, which still has the original terrazzo tile floors and rustic wood booths from the 1930s. The eatery?s popular broasted chicken pairs with macaroni and cheese bites and slaw. Also, New York?style pizzas and pastas share the menu with meatball subs and reubens.
A lake reflects the sky and nearby trees while a moderate climate and 330 acres of rolling foothills nurture the rows of grapevines growing there. Curled up against the Blue Ridge Mountains, this is the picturesque scene that DelFosse Vineyards and Winery calls home. It's there that a team of viticulturists and winemakers tames the green, terraced landscape to draw out 11 wines, including a 100% merlot and blends such as the 2009 Reserve d'Oriane?an amalgam of chardonnay, petit manseng, and viognier grapes. With trails and walkways cut throughout the grounds, the DelFosse family makes the vineyards accessible for tours, hiking, biking, and picnicking with Bigfoot sommeliers. And with lofty, sprawling views to be enjoyed, their estate is also available for special occasions such as weddings at the pavilion on the lakeside lawn and family reunions on the vineyard deck. Their onsite chestnut log cabin also provides a rustic escape with overnight or weeklong stays and packages that include VIP wine tastings and private gourmet dinners.
When they craft their seasonal menu, the cooks at AVA Restaurant and Wine Bar aren't looking to impress diners with unfamiliar dishes. Instead, they wow taste buds with rich, robust flavors, roasted duck breast to meatloaf kicked up a notch by chipotle cream sauce. For vegan and vegetarian visitors, AVA's culinary team draws on organic and local fruits, veggies, and grains to create meals such as vegan chicken and waffles. Meatless or not, each feast can be accompanied by pours from an award-winning wine list curated by the eatery's onsite sommelier. Bartenders also serve plenty of beer, as well as custom, exotic tea blends.
Autumn Hill Vineyards owners Ed and Avra Schwab have made a lot of wine in the past 30 years, from their gold medal blend of petit verdot and merlot to their vintner’s reserve chardonnay that takes on the flavors of the French oak barrel it ferments in. The one thing you won’t find in their cellars, however, is a sweet wine. That’s because the pair strives to craft Virginia wines with a European influence, resulting in dry, full-bodied vintages brimming with character. This specialization has led them to cultivate seven types of wine grapes, including some of the oldest cabernet sauvignon and chardonnay vines in Virginia.
Though the duo spends most of the year tending to their vines in private, they invite guests in four times a year to see in the inner workings of their operation. Visitors to the vineyard are privy to tours through the barrel-aging cellar, helpful advice on how to pair wines with food, and vertical tastings of the same vintage to highlight the flavor differences among the grape crop every year. For guests who can’t make it out, the vineyard offers a wine club that delivers select vintages to clients' doorsteps or sommeliers' giant beanstalks in the spring, fall, and holiday season.