Page 76 - The Hunt - Winter 2024

74 THE HUNT MAGAZINE winter 2024-25
Cabernet sauvignon grapes from Grace Winery’s vineyards.
FOOD & DRINK
“As it gets colder, we tend to lean toward heartier meals— and the same can be said for wine,” says Andrew Yingst, iwinemaker at Grace Winery in Glen Mills.
For Yingst, that includes options with a higher alcohol content and elevated tannins. “Think big reds like our 1734 Red Blend, which is dominated by cabernet sauvignon,” he says.
At Va La Vineyards in Avondale, winemaker Anthony Vietri offers Cedar. “It’s a red wine with distinctive bronze hues, a velvety texture and
a savory Old World character ... wild mushrooms, eucalyptus, cinnamon, orange peel and good acidity that pairs very nicely with hearty dishes,” says Vietri. “We enjoy pairing it with North Italian cuisine, wild game dishes, porcinis, polenta, steak and cured meats. But I’d have to say my favorite pairing is with duck breast.”
Ben Cody also has his favorite winter red. “Petit verdot is big, bold, brooding, tannic and spicy, and there’s not a better winter-weather grape out there,” says the proprietor of Landenberg’s 1723 Vineyards.
His favorite pairing? “Without a doubt, that would be lamb shank,”
he says. “Beef bourguignon is another dish that works great—but basically any stewed red meat slow-cooked.”
A dry red blend, Chaddsford Winery’s 2021 Harbinger is also an excellent wine to reach for in the cold winter months. “Enjoy it alongside rich winter classics like beef stew, spinach and artichoke dip, or sausage and fennel,” says Chaddsford GM Corey Krejcik.
Most of these wines use locally grown or regionally purchased grapes. Vietri’s standout Cedar is a small-batch wine made from a field blend of
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