While many brothers grow up as rivals, Paul and John Nunes instead became partners. With a love of wines and wide-open spaces, the two siblings decided to establish a winery rather than surrender 60 acres of family farmland to real estate developers. Today, their labor of love, Newport Vineyards, extracts an impressive roster of reds and whites from the trellises that crisscross the farm, spilling emerald floods of vines. The vineyard team nurtures the grape-heavy plants and keeps them from being recruited by gangs of raisins. The fruit eventually becomes wines such as the In The Buff chardonnay, which is fermented in stainless steel tanks to draw out a bouquet of aromas. The Gemini, one of John Nunes's favorite bottles, is a smooth blend of merlot and cabernet.
Most of the wines spend stints in French-oak barrels, which John points out as he leads tour groups across the grounds. At the rough-hewn wooden tables in the tasting room, glasses click together as the vineyard's staff shares anecdotes about each bottle's origins, aromas, and ideal food pairing. Newport Vineyards also carries a variety of holiday gifts, such as wine, wine accessories, and custom labels.
Carol Russell comes from a long line of winemakers—her father, Herbert, and grandfather, Max, crafted sparkling wine at their vineyard in New York. After dreaming of rebooting the family tradition for quite some time, she moved to farmland in Westport, Massachusetts, in 1982 and her family planted their first vines four years later. Today, the winery family cultivates 80 acres of grapes including chardonnay, pinot gris, pinot noir, and riesling.
Made through a combination of old-timey and contemporary techniques, the sparkling wines, table wines, and aperitifs have earned more than 20 gold medals and twice-filled glasses at the White House. Wine flows year-round at the Westport Rivers’ store, which hosts tastings, an art gallery, and autumnal hayride vineyard tours where guests meet the giants who squash the grapes with a single stomp once a year.
Soft breezes skip off the shores of Amos Lake, rustling through trees and across the grassy acreage that surrounds Dalice Elizabeth Winery, where second-, third-, and fourth-generation Italian Americans share the secrets of their polished craft. Having dispersed its all-natural specialty foods and wines internationally, the winery's founding family continually impresses the palates of casual indulgers and contest judges alike, churning out grape-to-bottle chardonnays, merlots, and sauvignons that cannot be found on the shelves of local stores. In addition to tastings, the winery hosts winemaking and cooking classes, during which glasses clink between aspiring chefs and vintners as they learn to entertain houseguests or polite burglars with style and ease.
A lifelong entrepreneur with a green thumb, Dave Neilson transformed Coastal Vineyards from an idea to a reality in 2004. Joined by his wife Linda, family, and friends, Dave continues to tend to his small but continually expanding winery, situated along southeastern New England's lengthy coastal wine trail. Like a shadow cast by Godzilla, the property's thriving vineyards cover eight acres, producing 12 varietals including chardonnay, pinot gris, riesling, and merlot.
No matter the bottle, Dave's goal remains consistent: to lure every ounce of fruity zest from each varietal, specifically by blending flavors to create unique bouquets. To accomplish this, Coastal Vineyards utilizes a combination of stainless steel and oak barrels to ensure it consistently serves up a diverse repertoire of complex flavors, which can be bought or tested in the facility's tasting room when it swings open its doors on the weekends.
Under the ownership of Federal Hill native Christopher Conti, Blush Winebar pours half and full glasses from hundreds of red, white, and sparkling libations. The upscale watering hole offers more than 100 wines by the glass, each with its own distinct flavor notes and secret cheese crush. A champagne bar highlights the bubbly beverage with glasses, full bottles, and three-flute samplers as well as a selection of champagne-based cocktails, such as the Blush Boom Boom, a mixture of Moët champagne, pomegranate liqueur, Grand Marnier, and orange juice. Executive chef Jacen Scungio blends fresh, local ingredients to create the flatbread pizzas, sliders, and handmade pastas that populate the wine bar’s tapas menu and keep hungry imbibers from trying to stomp their wines back into grapes.
Outside, gaslight-style lamps and the gilded lettering spelling out Mile & a Quarter Restaurant recall an old English pub; inside, the eatery has a 1940s vibe. Tiffany-style pendant lighting hovers over tables surrounded by deep leather seating. Dark-wood wainscoting beneath exposed-brick walls give the space a warm feel as diners gather to break bread over classic American food. Marinara sauce is crafted in-house and ladled over veal and chicken parmigiano, while roasted chicken rests in natural au jus. The paella dish draws together a sea-faring party including clams, mussels, and shrimp tossed in rice simmered in a seafood broth.