Canadian River Vineyards and Winery lies along Route 77, extending toward the banks of the Canadian River in rolling rows of vines and picturesque fields. The setting incites the urge to celebrate, and the owners often do so. They host elegant weddings and parties, as well as less formal events such as movies in the vineyard, game night, and bonfires. Amongst all the shindigs they throw, the Annual Grape Stomp Festival regularly proves the most popular. Of course, people visit just as often to tour the scenic grounds and taste the wine, which comes in varieties such as Merlot, Sauvignon Blanc, and Oklahoma Riesling.
Set upon a bucolic farm with vineyards and a pond, the vines at Native Spirits Winery yield cabernet sauvignon, riesling, and syrah grapes. Vintners squish and craft these grapes into a variety of vintages, including sweet and dry reds and whites such as merlot, pinot noir, chardonnay, and shiraz. All wines are available for taste and purchase in the tasting room, and Native Spirits Winery frequently holds events that feature wine tastings joined by live music.
Learn To Brew was created by a professional brewer in an effort to provide patrons with a one-stop-shop for supplies, hands-on classes, and how-to videos for crafting beer and wine. In addition to taps and kegerators for homes or businesses, staff members stock ingredients such as hops, malts, and yeasts. In their classes, they cover everything from balancing acids for wine to fermenting honey for mead.
All Royal Bavaria's unfiltered beers are brewed by guidelines of German purity law, which means they can use only four ingredients: hops, malt, yeast, and their own well water. Owned by Andy Gmeiner, a chef and restaurateur from Munich, the microbrewery sits on a 5.5-acre property. The central building is fashioned in the image of a 5,000-square-foot Bavarian farmhouse, complete with an enormous gabled roof, a 175-person outdoor beer garden, and guard rails to prevent polka dancers from flying out of control. As cool steins click to punctuate songs and toasts, traditional German dishes such as wiener schnitzel, sauerbraten, and bratwurst unfurl banners of steam against the wood-paneled walls and vaulted ceiling.
The dining room, which is reminiscent of a rural bed and breakfast, is lined with antique knickknacks, pans, and deer antlers. Large picture windows offer patrons a view of the brewery, where copper tanks mash and ferment Royal's six house-made beers. While noshing on a handcrafted sausage, revelers sway to sounds of occasional live entertainment or purchase beer by the half-barrel, hand-squeezed from the folds of the finest accordions.
At the vivacious Bolero Tapas Bar & Spanish Grill, the clatter of passing plates competes with the chatter of diners as they enjoy their multicourse meals. Executive Chef Curtis Bramlett and second-in-command Justin Ward constantly enhance the menu with weekly specials, adding to the diversity of flavors already found among the tapas. The small servings are meant to be divided and discussed, much like the drawings that Rembrandt produced on flimsy paper. The golden-fried goat cheese drizzled with tupelo honey earned laurels from the Oklahoma Gazette, which also called the caramel flan “heavenly.”
Dark plank flooring supports the warm browns of the restaurant, where floor-to-ceiling windows allow natural light and fresh air to imbue the indoor space. At rows of outdoor tables, patrons can sit beneath the starlight to arrange their tapas plates in shapes that mimic constellations.
After a lifetime of practice as an ob-gyn and 10 years as an amateur winemaker, Gary Strebel’s vinting hobby hit a bump in the road: His fermenting creations were taking up too much space in the kitchen, and his wife, Sherry, was tired of the mess. After a lengthy licensing process, Gary moved his operation into the barn, first taking his wines to the public in 2007. The now-renovated hundred-year-old barn currently serves as both a winery and gift shop, which frees the Strebels’ kitchen space for the family and frees visitors from having to wedge themselves between the refrigerator and the dishwasher. In addition to its overflowing wine racks, the gift shop also fills its rustic bounds with paraphernalia such as glasses, billfolds, jewelry, scarves and purses, and Cowboy and Sooner memorabilia.