February 25, 2020

If you’re a fan of Virginia Wine, you’ve probably seen your fair share of pictures of tractors rolling through lush, green vineyards. Winemakers and vineyard workers leaf pulling and working with clusters of fully ripe, beautifully colored grapes. And, if you haven’t s...

February 19, 2020

Ages well. 

Big and bold. 

Loves being single or part of a group. 

While this may sound like the beginning of a social media profile, it’s actually referring to Virginia’s idyllic, full-bodied, red wine grape – Petit Verdot.

The deep-purple, thick-skinned grape from Bordea...

February 3, 2020

From home-grown herbs and produce to Eastern Shore oysters and Edwards Surry ham, The Winery takes great care in selecting the finest quality meats, fruits and vegetables to serve to its guests.

The Williamsburg Winery’s commitment to incorporating fresh, locally-source...

January 18, 2020

What happens when you combine the fruit known to represent kindness and a sweet symbol of love and commitment? 

Raspberry Chocolate Pie. 

We recently dug into some old recipes from Williamsburg Winery Founder Patrick Duffeler and uncovered this sweet piece, perfect for a...

January 18, 2020

The latest expansion brings in over 9,000 plants and increases the total number of vineyard acreage to 51.3.

New year, new vineyards. 

At least, that’s the motto in the earliest months of 2020 at The Williamsburg Winery where more than eight acres of new vineyards are be...

January 18, 2020

It’s a California GOLD rush for The Williamsburg Winery’s 2017 Petit Verdot Reserve and Barrel-Aged Claret.

The Williamsburg Winery was awarded gold medals for its 2017 Petit Verdot Reserve and 2017 Barrel Aged Virginia Claret at the San Francisco Chronicle Wine Competi...

January 18, 2020

To reserve something is to save it. To retain it for future use. 

For our wine lovers out there, you know what it means to reserve – to save – a special bottle for a special occasion. Chances are you have something on your shelf, in your cellar or tucked away somewhere...

January 18, 2020

Bisque. See this on any menu and you know right away you’re getting something rich and thick. 

Cream based. 

A blend of satisfying flavors. 

And you’ll probably want to tell yourself it’s calorie free. 

But it doesn’t really matter. 

In the coldest winter months – and even...

January 14, 2020

As you may have noticed, every one of our corks send an important message to our friends – ENJOY LIFE! 

What better way to do just that than over a Sunday supper with those you love? 

Enjoy this Mushroom and Prosciutto Pasta recipe, pulled from the archives of Williamsbu...

January 10, 2020

Thank goodness for that brave man who ate that first oyster. Because, ever since, we’ve been eating them as often as possible. 

Raw. Steamed. On the half-shell. 

And, whenever we can, Rockefeller style. 

Enjoy this, Wessex Hundred Chef de Cuisine David McClure’s own Oyste...