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2008 - Wine Note

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Taste the Fruits of the Vines of Northern Virginia Wineries


Virginia is known as much for its many products and resources as it is for it rich Colonial heritage and history. As early as the 1600s the commonwealth has been a center of production for many goods and luxuries. Historians tell of our forefathers growing tobacco along the cobbled streets of Jamestown, and for nearly a century Suffolk has been regarded one of the peanut capitals of the world. Cotton, ham, and seafood are also popular exports, as is wine. Few people outside the bacchanalian world realize that Virginia is popular wine country, ranking tenth among US states in grape production!

There are over one hundred active wineries in the commonwealth of Virginia, covering nearly 2500 acres of land, and producing as many as three hundred thousands cases a year. On average, over four thousand tons of grapes are produced annually to make Virginia wine. You'll find nearly every variety of red and white grown in Virginia, from the sweetest Rieslings and tart Chardonnays, to the sharpest Merlots and Cabernets this side of the Mississippi River.

Wine festivals are hosted all over the state, as many as three hundred annually, with many state vineyards taking home national and international awards for their produce. Wine making has been a devoted practice in Virginia since the dawn of the early colonies; it is a tradition well-preserved in the thousands of bottles sold each year to wine enthusiasts. Not only is Virginia the first state to produce US presidents, it is the first to produce wine, and over the centuries the practice has aged as well as the vintages!

In Northern Virginia in particular, one doesn't need to travel "sideways" to enjoy a pleasant winery tour. From Stafford County to the lip of the DC beltway one can over 30 wineries, many of which offer tours and tasting specials. As the majority of Virginia wineries are small, family-owned enterprises, it is strongly recommended to contact ahead of time for operating and tour hours. On occasion, some wineries may schedule events in conjunction with other local businesses?a quick internet search on Virginia wines and the Virginia Wine Association will lead you to a wealth of information to help you plan a fun wine tour. Once you're on the road, look for the road signs bearing a purple cluster of grapes that indicate the directions to your destinations. You are more likely to find them off the beaten path, on state and local roads, rather than the interstates.

When you plan your next Virginia wine tour, be sure to take a few detours to the Northern Neck region near Stafford and King George Counties and Washington, DC. Here are a few popular picks which are certain to please the palate:

Hartwood Winery - Fredericksburg

This historic farm has been producing fine wine since '89! Hartwood Winery hosts many tastings and events throughout the year, allowing visitors to sample their crisp Chardonnays and Clarets.

Lost Creek Winery ? Leesburg

Lost Creek offers unusual but delicious blends to savor, from apple and grape wines to late harvest wines made from high-sugar grapes.

Three Fox Vineyards ? Delaplane

Three Fox specializes in Pinot Grigio, Sangiovese, and Viognier vintages on their fifty-acre farm. Wine aficionados are also invited to subscribe to a special vintner's circle, where one can "sponsor" vines and be trained in the winemaking process.

Linden Vineyards - Linden

For over twenty-five years, Linden has produced some of the finest Bordeaux wines in the Commonwealth. Tours and seminars on wine making and growing are hosted in the winter and summer, making Linden the perfect spot for an education as well as recreational stop on any Virginia wine tour.

If you enjoy what you taste at these and other Northern Virginia wineries, be sure to take a few bottles home with you, especially if you are out of state. Presently, Virginia wines are mainly available within Virginia, though the state has reciprocity agreements with thirteen states to allow the wine to be sold elsewhere in the country. Salud!



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Taste the Fruits of the Vines of Northern Virginia Wineries


Virginia is known as much for its many products and resources as it is for it rich Colonial heritage and history. As early as the 1600s the commonweal...


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9:58 AM

Ever wonder how come you never got to know so much existed about Calorie Counter ? Now you got to know, utilize this knowledge well.

Another Great Article on Calorie Counter

Wine making tips one and two.



You can try for years and home made wine will never taste as good as a real wine from a Mediterranean country, or more recently the wines of the Southern hemisphere. OK, occasionally there is an exception, but the abundance of chemicals used in making wine at home frequently taints it.


My grandfather who was otherwise a pretty sane chap and fountain of knowledge, having spent a lot of time in India, started making his own wine when he retired. My first taste of homemade wine was when I was about 7 when I was allowed a few sips of his "vintage" blackberry wine. Even at that tender age I could tell that it was immensely alcoholic but tasted awful. He belonged to a wine making "Circle" who used to give out wine making tips to other keen winemakers. Because all the members used the same chemicals they did not notice them at their 'tastings'. Anyone used to real wine would rather have a G&T or a Scotch.


I must admit that later in life I dabbled in winemaking myself. I should have known better, I know, but living in the English countryside with often more produce than I needed I decided to do something with the gluts of apples, pears and other fruits in the garden, as well as picking blackberries and elderberries from the local hedgerows.


I invested in a load of gear, bottles, books, corks, demi-johns and tried to make wine without chemicals, having remembered the times I had been forced to try various friends' unpalatable brews, "Oh you must try my carrot wine, it tastes just like Frascati". (It was more like battery acid and bore no resemblance to that fine wine).


So I read loads of books, most of which told me to use lots of chemicals without which one could not make wine, and gave it a go. A few gallons of apple vinegar (which was great for cooking), several gallons of funny tasting water and a year or two later I finally made a small batch of very drinkable elderberry wine using a port yeast. It was rather like a half-decent chianti. So having invested in all the equipment, spent many, many hours picking fruit, washing it, bottling-up, siphoning-off and all the other numerous tasks necessary in home-made wine making, I ended up with some very good vinegar (around 10 years worth) and 7 bottles of drinkable wine.


Nowadays I'm very happy to go to the local shop and get a decent bottle of the real thing. One of the main problems with homemade wine is its unknown strength. Yes I know there are various gadgets for measuring that sort of thing, but that is rather throwing good money after bad, and if it doesn't really taste very nice anyway why bother?


Sitting here with a glass of chilled Frascati and a smoked salmon sandwich I really wish I had taken the two most important wine making tips before I even started. It would have saved me a lot of aggravation.


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