Beer, Wine & Spirits in Red Bank

Dugout Pub South tempts appetites with slow-cooked, smoked ribs, thin crust pizzas crowned with clams or deep-fried calamari, and more than 25 burgers made with 8-ounce Angus beef patties and toppings such as blue cheese, banana peppers, and house-made chili. Inside the dining area, four dartboards, a shuffleboard table, and flat-screen TVs entertain patrons sipping libations from the full bar, which features 20 different brews on tap. Live entertainment includes DJs, bands, karaoke, and wandering minstrels, tickling the ears of customers in the dining area or outside on the tiki deck.

Armed with memories of his father's and grandfather's winepress, Dominick Chirichillo founded his wine school as a hobby in a basement cellar. Since he began crafting his own wines, he has won 47 medals from national American Wine Society competitions and established a proper winemaking school. During a series of classes, instructors guide students through all the stages of winemaking, from crushing grapes to prepping barrels, removing sediment, and softly singing to expedite fermentation. Students handle the same seasonal grapes—harvested from regions of California and Chile—that Chirichillo blends into more than 40 different varietals for sale by the bottle and case.

After graduating from Vassar College in 1997, vintner Tom Carroll Jr. continued his education in California, where he taught himself about viticulture and enology to achieve a lifelong dream of opening a winery. Three years later, he returned to his hometown to found Crossing Vineyards on a plot of land situated a short distance from George Washington’s Delaware River crossing. The winery mingles historic charm and pastoral surroundings with modern technologies, such as a sterile HVAC bottling system and solar-energy panels. Tom and his parents, also co-owners, built the facility around eco-friendly winemaking practices, such as composting waste and using cover crops, a technique that prevents topsoil erosion and helps vintners sing the young grapevines to sleep.

Crossing Vineyards' European-style wines have won more than 115 awards in both national and international competitions over the past 12 years. The winery offers tastings and wine-pairing classes in an onsite educational area and hosts an annual summer wine-and-music series on its sprawling, 15-acre property.

Blue Mountain Vineyards owners, Joe and Vickie, are pinot pioneers. Beginning with a 5-acre experiment in 1986, they discovered that the soil of the Lehigh Valley does a fine impression of French terrain, making it suitable for growing the grapes of cabernet sauvignon, chardonnay, and other European varietals. Since then, they've expanded to a 50-acre plot, where they now produce wines that have won awards from the Fingerlake International Wine Competition and Appellation America.

Panoramic views of the Blue Mountains overlook scenic terraces at the vineyards, where grapes spring from soil that soldiers roamed during the Revolutionary War. Tastings, concerts, and other events fill the winery's glass-flanked deck, spilling onto an outdoor patio surrounded by ponds as tranquil as a silent lullaby. Visitors admire the vines during tours, and they can also adopt their favorites to preserve the vines' flavorful histories.

When Food Network staple Robert Irvine and his Restaurant Impossible crew arrived at Mamma D's, they were overwhelmed. Ambitious owner Luigi Desiato operated an eatery that was equal parts restaurant, vineyard, and petting zoo, a combination that clouded his sizable culinary prowess and led to an overabundance of greased pig races. But Chef Irvine's visit enabled the charismatic Luigi to pinpoint his vision, and Mamma D's has since transformed into a hub for high-end cuisine and fresh-off-the-vine wines. Vinos, such as a dolce vita sweet red and chardonnay pinot, gush from taps beside craft beers at the full-service bar that, along with the outdoor patio, overlooks the idyllic 2-acre vineyard. Sips on these homegrown varietals complement the menu of small plates, chops, and seafood, which, according to the Montgomery News, encompasses a "combination of recipes from Bologna and Abruzzo, where both sides of Chef Louie’s family grew up."

The host of his own Sayre Woods Media series, Wine'm and Dine'm with Chef Louie Desiato, Luigi also presides over daily classes where he shares his bottomless knowledge of cultivating grapes and pairing wines while serving up artisanal cheese and surprises from the kitchen, which is manned by his talented son, Nick Desiato.

As a leading wine educator in Manhattan, New York Vintners helps budding wine enthusiasts define and expand their personal wine tastes and cooking techniques at their high-end wine shop. During basic to advanced classes and wine-themed events, a team of six certified sommeliers and authorized enophiles elaborate on each wine's nuances from the angles of producer, region, and varietal. Smartly matched pairings and hands-on cooking instruction from Executive Chef Ryan Smith unpack the flavors even further. The staff keep a strong focus on terroir—the effect that environment has on a wine's flavor—as they select high-quality biodynamic and boutique wines for the shop's impressive, ever-changing list.