10 of the best things to eat and drink in Virginia's Hunt and Wine Country
With rolling hills, leafy pastures and the peaks of the Blue Ridge Mountains in the background, Virginia’s Hunt and Wine Country paints a pretty picture. This is the Piedmont region, known for its agriculturally productive clay soil that yields a cornucopia of fresh produce, much of it raised on family farms. There’s a retro quality that harks back to a time when people valued a connection to their food source.
This Northern swath of the state is prized for its aristocratic horse farms and sleepy scenery, yet it’s only an hour from Washington, D.C. With many of Virginia’s nearly 300 wineries clustered here, Bacchus could get cozy.
Residents support the homegrown food movement, so it’s no surprise that grassroots businesses, including butchers, bakers and mead makers, flourish. A visit is a paradise for your palate.
Biscuits at Red Truck Bakery
Marshall and Warrenton
Biscuits are a staple of the Southern kitchen. Red Truck Bakery’s are so light that they might as well levitate. Owner Brian Noyes uses a variation of his grandmother’s recipe to create flaky buttermilk beauties.
All Red Truck baked goods are made from scratch using seasonal ingredients and essentials of the local larder, such as White Lily All-Purpose Flour and sorghum syrup.
Mouth-watering treats include sweet potato pecan pie (President Obama’s favorite) and a boozy double-chocolate moonshine cake.
Whiskey at Copper Fox Distillery
Sperryville and Williamsburg
At Copper Fox Distillery, Rick Wasmund makes innovative whiskey. He floor-malts the barley in a traditional manner, but instead of using peat, he gently smokes and dries the grain with hand-cut local fruitwood. The spirits are then double pot-distilled at a low temperature to further enhance the fruitiness.
The distinctive Original American Single Malt has been matured in ex-bourbon barrels with a progressive infusion of toasted apple wood and oak chips. It’s brawny yet balanced with a silky fruitiness on the palate and a long, spicy finish.
Tasting menu at Goodstone Inn
Middleburg
In a world where farm-to-table has become a catchphrase, Goodstone Inn walks the walk. This upscale country hotel’s farm grows a variety of fruit, vegetables and herbs. At the elegant onsite restaurant, Belgian-born Chef Jan Van Haute makes good use of the bounty, weaving just-snipped herbs, edible flowers and heirloom produce into his multi-course tasting menu.
Food truck at Johnny Monarch’s
Marshall
Johnny Monarch’s is no run-of-the-mill food truck. This red double-decker bus was once used as a public transporter in Northern England. It has since been customized to include a professional kitchen and dining area. Diners reap the benefits of top-quality ingredients and creative kitchen ingenuity.
For a slice of Americana, try the old-fashioned meatloaf with a side of mashed potatoes topped with tangy gravy. The vegan version is equally delish.
Wine at Slater Run Vineyards
Upperville
Viticulture has deep roots in Virginia. Thomas Jefferson planted grapevines at Monticello in hopes of producing wine that would stand up to those he enjoyed drinking during his diplomatic mission in France. He wasn’t able to emulate his beloved French vintages, but his experiment sparked a quest to make quality wine at home.
The Slater Family has been farming the same hilltop land for over 300 years. Today, descendent Kiernan Slater and her husband Chris Patusky own Slater Run Vineyards, a 100% solar-powered winery. Their signature bordeaux blend, Roots, has won numerous accolades, including multiple gold medals at the San Francisco International Competition. The blend includes petit verdot, adding a lean but influential splash of spice and a distinctly Virginia terroir.
Charcuterie at The Whole Ox Butcher Shop
Marshall
Housed in a former post office, The Whole Ox is an artisanal butcher shop. All the meat sold has been ethically raised on local farms. They don’t waste a single drop, using every inch of the animal in their house-made charcuterie. The rustic dry-cured saucisson and fennel-infused finocchiona are the stuff of picnic basket dreams.
Mead at Stonehouse Meadery
Purcellville
Mead is wine made from honey. Consumed by ancient Greeks, Vikings and Celts, it is said to be the world’s oldest fermented beverage. It may be carbonated, naturally sparkling or still.
Stonehouse Meadery is small-scale and family-operated. They produce all-natural mead using honey from their own beehives, pure water and yeast. Fruit and spices, including lavender and raspberries, may be added for additional panache.
Chicken pot pie at Locke Store
Millwood
Poultry has played an important role in the regional diet for generations, and chicken pot pie is nostalgic comfort food at its finest.
At the Locke Store, scratch-made chicken pot pie is especially toothsome. Each plump pie is packed with pasture-raised chicken, sweet peas and tender root vegetables topped with an all-butter crust.
Craft beer at Barrel Oak
Delaplane
Virginia is in the midst of a craft beer renaissance.
Barrel Oak Winery gained its reputation for making wine, but they’ve branched out to brewing excellent beer at their tap house. Take a tour of this dog-friendly beverage haven before grabbing a seat on the panoramic patio and sipping a frosty mug of their citrusy IPA.
Hearth-grilled food at Field and Main
Marshall
Field & Main is located in a historic building on Marshall’s Main Street, which looks straight out of a Norman Rockwell painting.
The kitchen’s centerpiece is the colonial-style open hearth. If you’ve never experienced this time-tested method of cookery, you’re in for a treat. Beef is especially juicy and flavorful when prepared in this straightforward manner.
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