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 quiet, romantic night at home, a special occasion or just because. Enjoy! Here’s what you’ll need: CRUST 1 Chocolate Graham Cracker or Oreo Pie Crust (9 inch) FILLING 3 egg yolks 1 can (14 ounces) Borden’s choc
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 being planted on its 300-acre farm – Wessex Hundred. The new vineyards will bring the total acreage of grapes at The Williamsburg Winery to 51.3 and will include four additional acres of Tannat, three additional
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 Competition, the largest competition of North American wine in the world. The 2017 Petit Verdot Reserve “is a bold wine with flavors of blackberry, dark cherry, currant and cranberry with layers of cocoa, eucalyptus a
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 special for just that – something special. In winemaking in many areas all over the world, to call a wine a Reserve means something specific. Some special and legal, if you will. Take Spanish wines, for example.
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 those first few days of spring in Virginia – you’ll eat it no matter what. It’s just that good. Especially at Gabriel Archer Tavern – we’re biased, we know! – where Wessex Hundred’s Chef de Cuisine David McClure
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 Williamsburg Winery Founder Patrick Duffeler. What you’ll need: 2 cups mushrooms (thinly sliced, best with Shiitakes) Quarter pound shaved prosciutto (finely chopped) 1 teaspoon thyme 1 tablespoon fresh parsley (finely ch
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 Oyster Rockefeller recipe! Here’s what you’ll need: 2 cups heavy cream 8 ounces spinach 1 tbsp minced garlic 1 tbsp chopped shallots 1 ½ ounces anise flavored liquor 1 cup grated parmesan 1 tbsp butter Here’s what yo
There’s just something about bread that makes it go perfectly with a glass of vino. The two also have a few things in common. Both are hand-crafted – think of a vintner picking grapes and a baker kneading dough – and both are derived from yeast. Clay Hale, manager of The Williamsburg Winery’s Wine Bar in Virginia Beach’s La Promenade Shops, knew he wanted high-quality breads for the bar’s sandwiches and charcuterie boards, so he went searching for the best product he could fi