Donald and Lee Hughes enjoy a lot of perks as the owners and operators of River's Bend Winery And Vineyard. They get to take strolls through their blueberry vineyard, hang out in their event-ready tasting room, and drink the wine that they work so hard to make. They produce a wide array of varietals, from wines featuring the flavors of Georgia-grown fruit such as the Naked Peach, to pinot noirs and merlots fermented from grapes imported from California. They produce so much wine, in fact, that they run a wine club, shipping bottles to subscribers up to six times a year.
Dan Vallish has been homebrewing beer as a hobby for more than 20 years. During that time, he often envisioned the perfect place to shop for his supplies. It would have all the specialty grains one could want, an onsite milling facility, and fresh yeast and hops. Ultimately, he made that vision a reality, founding Barley & Vine to be a one-stop shop for beer lovers and beer brewers, complete with a 27-tap growler bar with 26 craft beers and a cider on tap at all times.
Of course, Dan offers more than just disparate beer-brewing supplies. He teaches classes on the subject, or provides cloning kits for beginners, which contain all the ingredients to mimic Irish stouts or American pale ales. He also provides winemaking kits, which produce 6 gallons of fermented libations at a time. He even offers instructions and supplies to make cheese, so that his customers can pair their homemade beverages with the perfect snack.
Whether wearing a horned Viking helmet?cheekily dubbed the official Wine-Making Hat?or working bareheaded, the team at Warm Springs Winery crafts an array of muscadine wines to suit everyone's tastes, from dry to sweet and red to white, including their unique jalapeno-infused Hotlanta variety. The sweet red and off-dry varieties of muscadine are produced from grapes grown on the premises and purchased locally. In addition, Warm Springs Winery ships wines across the United States to sip and enjoy.
Since 1952, Callaway Gardens has sat in the Appalachian foothills, verdant and blooming. Its picturesque terrain to explore would be a perfect spot for a picnic?if there was any need for one. Instead, visitors stop by The Vineyard Green for a casual lunch or dinner, feasting on dishes such as tempura-battered fish and chips, Angus beef patty melts with horseradish sauce, and shrimp and grits studded with pieces of andouille sausage. The culinary team pays careful attention to dessert, too, serving up plates of white chocolate bread pudding drizzled in caramel, rather than dinner entrees covered in frosting. Diners can also enjoy a drink at the bar while they watch the big game on one of the 15 flat-screen HD TVs.
For a lunch that will ease those midday hunger pains, head to Filet and Vine for a deli sandwich or salad.
The menu at Filet and Vine is loaded with gluten-free and low-fat options.
Pick your poison and toast your evening — drinks are also served here.
Youngsters don't need to sit out a trip to Filet and Vine — it's super family-friendly and perfect for little diners and their folks.
For some fresh air during the non-winter months, dine outside on Filet and Vine's patio.
Get online for free courtesy of Filet and Vine's wifi.
Filet and Vine is a suitable restaurant for both large and small groups.
Business casual dress, tasty food and a classic atmosphere makes this a great place for any occasion.
You can also grab your grub to go.
Throwing a big party? Count on Filet and Vine to provide top-notch catering with the same great dishes you love.
Filet and Vine is located in a prime location where street parking is always readily available.
Store your bike at one of the many racks outside of Filet and Vine.
You won't need to save up for a trip to Filet and Vine — most meals cost less than $15.
The menu at Filet and Vine includes breakfast, lunch, and dinner — stop by for your favorite meal.
Chef George Rasovsky draws upon his Czech heritage and arsenal of European spices to elevate his menu to gourmet realms. His dishes spotlight fresh herbs, organic produce, and top-quality proteins, such as free-range chicken, Atlantic salmon, and filet mignon, as well as rich sauces inspired by French and Mediterranean cuisines. The chef also curates an extensive wine list that includes red, white, and organic selections from Europe, California, and Argentina. This fusion of Southern charm and European elegance extends to the dining room, which occupies a restored historic home outfitted with umber hues, exposed brick, and a dark-mahogany tapas bar.