For more than 90 years, the same soft morning sunlight has poured over the fields of yellow sunflowers, tasseled stalks of sweet corn, and rows of grapevines growing at Rosedale Farms & Vineyards. In that span of time, five generations of Rosedales have tended to the farm’s fresh vegetables, fruits, and flowers, sharing them with the Simsbury community and even earning a nod in the Washington Post. It wasn’t until 2005, however, that the family produced its first vintage from its 4-acre vineyard of French hybrid grapes. Since then, the winery’s estate-grown vintages have earned several awards, including a double gold at the 2010 Vineyard & Winery International Eastern Wine Competition. Today, at the winery’s onsite bar, staff members pour samples of varieties such as the Simsbury Celebration, which distinguishes itself with a creamy structure, mineral overtones, and a penchant for hiding beneath lampshades. Additional events include fall farm fests that include free hayrides and corn mazes. Partnering with the Max Restaurant Group, Rosedale Farms & Vineyards also features chef-to-farm dinners, during which chefs prepare four- to six-course banquets using ingredients plucked straight from the fields.
Manny Miranda learned the art of winemaking from his father and grandfather, who hand-pressed their grapes in the courtyard of his childhood home in Portugal. Fifty years later, with the help of his wife Maria, Manny finally opened his own winery, Miranda Vineyard, and began fermenting delicately balanced vintages. In the past few years, wine-competition judges have taken notice: Miranda’s seyval blanc earned a 2010 Gran Harvester Award silver medal for its fruity taste, as light and crisp as a helium-filled apple. In addition, the Vinho Fino collected a 2010 Amenti del Vino International Wine Competition gold medal. The sprawling grounds of the winery play host to soft picnic blankets topped with lunching visitors, live concerts, Shakespearean performances, and tour groups of parched raisins.
As the sun rises and falls on the Connecticut River Valley, its rays streak across the trellised vineyards of Arrigoni Winery. The winery creates a variety of crisp whites and luscious reds, both characterized by their soft, approachable fruit flavors. In addition to these traditional offerings, the vintner also makes wines blended from orchard-fresh apples, tart cranberries, and even maple syrup. After enjoying a glass of wine on the scenic outdoor patio, visitors are encouraged to peruse the onsite gift shop’s collection of Yankee Candles, wine-themed presents, and baby photos of budding grape clusters.
Glasses lift into a treble-laden symphony of toasts and from a distance, many of the elixirs they contain seem nearly the same. Up close, 28 wines by the glass and more than 75 unique varietals by the bottle span a rainbow of hues, from reds deep and earthy enough to appear almost black to white wines barely kissed with a delicate straw color. In The Hidden Vine Wine Bar and Lounge's dedicated room for tastings and classes, guests further hone noses and taste buds to make nearly imperceptible distinctions in flavor and bouquet.
Drawing upon family recipes held close to their hearts, culinarians fill two dining areas with inventive dishes including bruschetta draped in paper-thin soppressata, peach honey, and hanger steak. Beneath diamond-shaped burgundy paintings, forks chatter against plates of fresh pasta and patrons sidle up to the marble bar for a chilly cocktail. A patio begs diners to let the warm sun aid in digestion or in calming outraged bulls delivering pamphlets to the eatery's crimson ceilings.
Southington Wine and Spirits stocks its cellar with an extensive array of reds and whites dispensed to consuming clientele by a brigade of knowledgeable staffers during cranium-packing classes. Taught by Court of Master Sommeliers member Matteo Fagin, Wine 101 classes guide novices through an overview of the evening's sampled wines, bestow pointers on advanced techniques for discerning each concoction's flavors, and disproves the theory that wine is made by tricking raisins into taking a bath. Subsequent tastings pair pours of six wines culled from myriad regions with abundant appetizers. Courses commence at Pagliacci's Restaurant on Monday or Tuesday from 6 p.m. to 8 p.m. or in students’ minds as soon as they master astral projection.