At RagApple Lassie, we tried the Syrah served with a tenderloin beef slider. The slider had a mayo cream as well as a thin slice of a Granny Smith apple. This was our first stop of the weekend.
Sanders Ridge paired its Cabernet Franc with a Pimento cheese beef slider. The Cab Franc had a little "smokiness" to the wine, which paired well with the grilled beef in the slider.
Hanover Park was our last stop of our first day. There we sat down with co-owner Amy Helton and talked shop while we had a Tuscan bean soup paired with Michael's Blend – a red blend featuring Cab Sauv, Cab Franc with small amounts of Merlot, Malbec and Petit Verdot. After the pairing we went to the main room for a tasting.
Day one was in the books, but not before we made a stop at Elkin's newest brewery, Angry Troll. There we met with one of the co-owners while sampling a flight of four of their beers. We thought each beer was true to its style – so this was two thumbs up for us.
We start off day two at Cellar 4201 where we had The Warrior paired with a smoked chili rubbed pork tenderloin. The Warrior is a red blend with hints of cherry and vanilla. We decided to do a full tasting afterwards, since it's been a year since last time we visited.
At Divine Llama, they paired the Merlina, a blackberry Merlot, with a chocolate cake. We both enjoyed the pairing, and it was the only winery during the weekend that paired a wine with a dessert. After the pairing, and the gracious hospitality, we ordered a glass of the In a Heart Beat and went to visit the llamas down the path.
Our final stop of the weekend ... or at least as far as the Winter Reds event goes. There we had a chicken and bacon pasta with spinach and tomatoes in a garlic cream sauce. That was paired with the Chambourcin – which we really like. After that tasting we decided to stick around for a full tasting, which was offered at a discount to Winter Red participants. How can we say no?