Sunday, January 3, 2016

Road Trip Back to New York



No road trip is complete without healthy snacks! We bought a boat load of different varieties to sample and for yummy apple pie for Thanksgiving.  And some cider to keep us hydrated. One of the best finds at this little roadside stand was a locally made apple-butter with just two ingredients: apples and spices.  We opened this early in the week and it is delicious atop anything.  

The recipe is said to be an old family secret...clearly they don't want you to know the secret since the specific spices are not included on the label.  Worth ordering and will make my list for gift giving going forward. 

Shawnee Springs Market
www.shawneesprings.com




Next up on the slow road trip back to South Bristol, we received a great hint from a local  (the hairdresser who did our amazing hairstyles on Saturday) about a co-op with local artists, craftsmen, a butcher, massive antique warehouse and brewery.  Great suggestion and thankfully Kathy and I could remember the directions, otherwise there would have been no finding it.  Unique space old renovated space that was used to store apples. 


Rounding out the departure from Virginia was quick stop at one of the local wineries for a tasting. Virginia actually has a significant number of wineries...since we were in Rappahannock County, we stopped at Rappahannock Cellars where Mike and I tasted, Kathy took photos and Scott mapped the route home.  
Rappahannock  Cellars 
Came away with a few nice wines. The 2014 Chardonnay-Viognier started the tasting and caught my interest. It was well balanced given the fruit forward Viognier.  A 2013 Noblesse Rouge was a pleasant surprise combining Merlot, Cab Sauv and Cab Franc offered a soft, well-balanced red with a smooth finish.  Mike had a few others that he enjoyed and purchased which are currently be stored in upstate New York! (we'll be share to send them your way!) We both wrapped up the tasting with the Solera, a non-vintage wine which according to the very knowledgeable tasting staff is made in the traditional fractional blending and aging method of a Spanish style Oloroso sherry.

Tasting options for another time....

No comments:

Post a Comment