Honora Winery & Vineyard, Vermont
Allow me to quickly move past the obligatory poetic language about Vermont's snowy ski slopes, majestic maple trees, and quaint country inns and get straight to the point: they make wine! I was recently invited to an event hosted by Ski Vermont in NYC and was completely surprised to learn that the Green Mountain State has a flourishing wine industry. Also, many of the ski resorts offer world class-dining that make Vermont a great year-round destination for foodies.
Gorgeous colors of autumn at Okemo Mountain Resort
It is pretty unlikely that you will see me swooping down a ski slope but I can absolutely picture myself in a beautiful Vermont ski resort sipping wonderful wines. For local wines, I highly recommend Honora Sauvignon Blanc (notes of citrus and grass) and East Shore Traminette (fruity & slightly sweet) - these refreshing & easy-to-drink whites are perfect for the summer season. Both wineries welcome visitors at their tasting rooms.
Are you wondering what Vermont chefs are cooking up to pair with wine? I was able to sample three dishes created by chefs from Vermont ski resorts and was very impressed by their commitment to using local ingredients and creative fusion of traditional and modern flavors.
Green Mountain "Madison Blue" Cheese Stuffed with Maple Cured Smoke Trout on Micro Greens with Lemon Confit & Smoked Tomato Water
prepared by Chef Scot Emerson of Okemo Mountain Resort. Their Coleman Brook Tavern is one of only four restaurants in Vermont to receive Wine Spectator's Best of Award of Excellence. - their wine list features almost 600 fine wines from around the world.
Fried Local Foraged Wild Mushrooms with Onion and Pickled Pepper Relish and Lemon Aioli
prepared by Chef Gerry Nooney of Sugarbush Resort
Baby Veal Osso-Bucco with Soft Nitty Gritty Polenta and Vermont Butter & Cheese Marscapone
prepared by Chef John Carter of Jay Peak Resort