March 9, 2020

We think we can all agree, it’s lovely to be recognized, and it’s an honor to receive an award for your work, for your craft.

Sometimes those awards come from judges. Sometimes those awards come from panels of experts. And sometimes, in the grandest of all circumstances...

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...

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 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...

January 8, 2020

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 Th...

November 20, 2019

A self-proclaimed free spirit, Reba McConnell was the child that would spill the paint on the walls and color outside of the lines. 

Sometimes on purpose…just to see what happened. 

“I was that guy in the family,” she laughed.

But it was also how she learned what she coul...

November 14, 2019

Mise en place. 

French for “everything in place,” most chefs will readily admit that this is one of the most cherished secrets for success when working on a line. 

Before you cook, get everything just right at your station. 

Measure, peel, chop. 

Grease pans. 

Sharpen knive...

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