In season three of “Un-Wine’d,” join host Tassie Pippert as she delves into the taste and terroir of Virginia, discovers the ins and outs of winemaking, and learns the history of the Commonwealth’s designated American Viticultural Areas (AVAs). In each episode Tassie pairs a Virginia wine with a recipe you can try at home.
“Un-Wine’d” premieres Saturday, January 16 at 1:00 p.m. on VPM PBS, with a two-part special airing Friday, January 8 at 9:00 p.m. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. View recipes seen on the show.
It is so much fun to taste the incredible offerings of expert winemakers and imagine how they could be enjoyed with different foods. In this season of “Un-Wine’d,” I share some of my favorite recipes to pair with select wines from Virginia and beyond. When I am cooking with these wines, I am reminded of the history behind the process, from our early American travels to Europe where viticulture and viniculture were already centuries old to our modern day wineries. Every vineyard we explored this season was amazing, but here are three that stood out for their unique processes, wines and stories.
Ingleside Vineyards
Ingleside Vineyards is both historic and unique. Situated near the birthplace of George Washington, the 3,000 acre property has operated consecutively as a Virginia family farm for more than 100 years earning an official Century Farm designation.
While the farm is rooted in tradition, young winemaker Mark Misch and owner Doug Flemer are open to experimentation. To get the most out of the grapes in a cooler climate, Ingleside Vineyards uses a process called chaptalization, where sugar is added to unfermented grapes in order to increase the alcohol content after fermentation. This technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal and allows the vineyard to experiment with unique combinations, such as their Bourbon Barrel-Aged Chardonnay. This chardonnay in particular is a personal favorite. As the wine hits the nose there is a scent of peach, but because of the sur lie or “on the lees” aging process, there are distinct notes of caramel and marshmallow.
The winery is located in Virginia’s Northern Neck and I recommend taking a picnic to enjoy on the premises.
Muse Vineyards
Sally Cowal brings a world of experience to Muse Vineyards in Woodstock, Virginia having served as U.S. ambassador to the Republic of Trinidad and Tobago from 1991 - 1994. Sally has enjoyed wines from around the world and knows what it takes to create, market and present her wines to a broad and surprisingly young crowd. The winemaker comes from a long-standing and historic wine family and is creative yet respectful of the European roots of American winemaking. Add that to the bucolic setting on the banks of the Shenandoah River, and Muse is a must-do on your Virginia wine tour.
Ankida Ridge Vineyards
Ankida Ridge rests above the clouds in the Blue Ridge Mountains. With ancient, granite-based soil and high elevation, this winery yields -- in my opinion -- the most incredible pinot noir on the east coast. We visited on a crisp, autumn day and as we sat in the Adirondack chairs watching sheep walk up and down the rows of grapevines, I was immediately taken by the ambiance of the place. Paired with the family atmosphere of the vineyard and the depth of the wine, filming at Ankida Ridge reminded me of beloved family gatherings. I was inspired to prepare a smoked turkey with butternut squash to complement the light body and low acidity of the pinot noir.
I hope you feel inspired by recipes like these to share with your loved ones. Join us for season three of “Un-Wine’d” Saturday, January 16 at 1:00 p.m. on VPM PBS, with a two-part special airing Friday, January 8 at 9:00 p.m.
You can find past shows on pbs.org or on the PBS Video app and discover recipes seen on the show at vpm.org/un-wined.