In 1960, George Vanderbilt’s grandson William A.V. Cecil took over management of Biltmore. In keeping with his grandfather’s vision of a working agricultural property that could sustain itself, Mr. Cecil realized that nothing was more appropriate for a French chateau than a vineyard.

The first vines were planted at Biltmore in the early 70s, and by 1983, the Biltmore Estate Wine Company was firmly established. Renovation began on an original dairy structure to convert it into a state-of-the-art winery, which opened to the public in 1985.

Early labels

In honor of our new wine labels that celebrate our distinguished American appellation, we’re taking a look back at our past:

In 1976, our first wine label featured a sketch of Biltmore House along with the Cecil family crest and a rampant lion. The labels were inspired by the very successful Biltmore Dairy logo that consumers already associated with quality and authenticity. Wines bearing this label were only available on the estate.

The next iteration of our labels was created in an effort to simplify the process of choosing wines. Each varietal was numbered, beginning with red wines and moving to whites (dryer whites were even numbers and sweeter whites were odd). “It was a hearfelt method for us,” said Jerry, “but we quickly discovered that our customers wanted to know a little bit more about the wine than just its name and number!” These labels appeared in local markets from 1984–1985 and helped kick-off the opening of our new Winery.

New designs for new markets

This simple, elegant label graced our wines from 1986–1993. Although more refined than its predecessor, it featured the Winery clock tower and lacked a visual reference point to Biltmore House. We updated the label again to include a detailed line sketch of America’s Largest Home^® since this was so iconic for our brand.

Created for us by the experts of Colonna Farrell Design in Napa Valley, these labels highlighted that our wines were neither “French traditional” nor “California modern,” but authentic to Biltmore and reflective of our own unique style and heritage of winemaking. The labels were a big hit with consumers on and off the estate.

 

Further refinements and new printing techniques resulted in this second Colonna Farrell label with a view of Biltmore House against the Blue Ridge Mountains. This label, which we used from 2001–2008, helped consumers easily identify our location and understand that our wines were crafted and bottled here. More prominence was provided for the varietal, as well, to make it easier to shop our wines. 

 

 

In 2009, these labels were designed as part of an overall branding initiative for the entire company. The new look focused on the wine varietal along with highly recognizable elements of Biltmore House.

Five years later, we were ready for the launch of our newest label, which you see as our featured photo for this post. We chose the design experts at CF Napa to help us craft a stunning visual statement that celebrates our history and our passion for fine wines.

2014: A distinctive look and taste

Each of our American Series wines is handcrafted to represent true varietal character as well as outstanding taste. Recognizable by their rich red capsule, gorgeous rendering of Biltmore House, and signature of founder George Vanderbilt, the American Series is widely available in restaurants, grocery stores, and wine shops as well as the estate.  

 

 

For our Limited Release wines in the American Series, it was important to create similar-but-distinctive labels to highlight this special collection available only on the estate, online, or through the Vanderbilt Wine Club.

“Handcrafted in smaller quantities, our Limited Release wines are unique,” said Jerry. “Our winemakers offer creative varietal blends crafted with special techniques, and we invite you to taste them the next time you visit Biltmore.”

George and Edith Vanderbilt served only the finest food to their family and guests. Biltmore continues to honor their heritage today by serving the highest quality foods in estate restaurants and partnering with exceptional vendors to bring those same standards to your table.

That’s why we’ve chosen to partner with Seven Seas International whose mission is to bring the finest fish and seafood products to your table. For more than 130 years, they’ve done just that, building their company on providing sustainable, responsibly-sourced, and delicious seafood.

A Tradition of Culinary Excellence

For more than a century, Biltmore and Seven Seas have shared a tradition of culinary excellence, beginning with George Vanderbilt’s ancestors in the Dutch town of De Bilt,

​where the van de Groep family, founders of Seven Seas, were seafood purveyors to the region.

According to Wien van de Groep, managing director of Seven Seas International, his grandmother began selling fresh fish from a pushcart in Spakenburg, which is about 20 miles from De Bilt. “The Vanderbilts in Holland probably consumed our fish products,” van de Groep said, “because De Bilt was definitely in my grandparent’s distribution area.”

Today these family-owned businesses have reconnected to bring you the finest gourmet seafood.

Be sure to try all of our delicious products sold at your local grocery store. Prepared and smoked with 100% all-natural ingredients, cold smoked varieties include Scottish, Norwegian, and Sockeye. Also try the plain, hot smoked salmon. (Hot smoked only available at Earthfare.)

Find Biltmore Gourmet Salmon at a your local Harris Teeter, Publix, Food City, and Earth Fare. If you have trouble finding the product, please email us at fyhinfo@biltmore.com.

Click here to discover more seafood and recipes.

A Shared History of Wine

The muscadine grape is native to North Carolina, thriving all across the region’s geography and climate, from the mountains to the piedmont to the coast. Scuppernong, a variety of muscadine, is designated as the official state grape and has long been a favorite ingredient in jams and jellies and wines.

Vitis vinifera, the type of grape associated primarily with winemaking, is not native to North Carolina. It prefers a classic Mediterranean climate of hot days, cooler nights, dry breezes, well-drained soil, and limited rainfall.

Taking Root

How then, did vitis vinifera get started in North Carolina?

It began with Biltmore, America’s largest home and the private estate of George Vanderbilt. More than 100 years ago, Vanderbilt envisioned his estate as a large-scale working farm that would generate produce and revenue to support and sustain itself. Original initiatives included a market garden, a nursery that shipped estate-raised plants around the world, and a dairy operation that eventually became one of the largest in the Southeast. From the Great Depression through the end of World War II, the Biltmore Dairy provided vital economic support for the estate.

In 1960, George Vanderbilt’s grandson William Cecil took over management of Biltmore. As an astute businessman, he immediately looked for diversification opportunities in harmony with the Biltmore brand to help sustain the property. In keeping with his grandfather’s vision of a working agricultural property, he realized that nothing was more appropriate for a French chateau than a vineyard.

Mr. Cecil went to the agricultural extension experts at NC State for assistance with his vineyard project in 1971. He was advised to work with native muscadines that were already growing in the Walled Garden.

After producing wine from these grapes, he was unsatisfied with the results and turned to Cornell University for assistance. They advised that he experiment with French-American hybrid grapes since some American growers in less-favorable climates were having success with them. After harvesting and wine production, however, Mr. Cecil was unsatisfied with the results.

Still convinced that a vineyard was the right move for Biltmore, Mr. Cecil went to the Department of Vitaculture and Enology at the University of California at Davis. Although experts there initially told him that vinifera cultivation was not possible in Western North Carolina, he pushed on, planting the first vinifera grapes on the west side of the estate in 1978. In his book Lady On The Hill, Mr. Cecil notes that“Asheville was about the same latitude as Gibraltar in the Mediterranean, and with an altitude between 2,100 and 2,500 feet, the fields of the estate would enjoy warm days and cool nights in the summer.”

At last, Mr. Cecil was satisfied with the type and quality of the grapes, and the winemaking venture moved ahead. In 1983, the Biltmore Estate Wine Company established and renovation began on the original Dairy structure to convert it into a state-of-the-art winery, which opened to the public in 1985.

Present and Future

In the past three decades, the Biltmore Winery has emerged as the most-visited winery in the nation, winning numerous prestigious awards and points rankings in competition with the finest wines in the world.

In that same time, North Carolina grape growers and winemakers have benefitted from the wine industry knowledge and expertise that developed around Mr. Cecil’s vision for his family’s home. There are now more than 400 vineyards and 100 wineries across the state, and the numbers continue to rise. Some agricultural forecasters have suggested that growing grapes may eventually provide a viable economic alternative to traditional tobacco farming.

In celebration of North Carolina Wine Month, we are also celebrating William Cecil’s determination and dedication to his own dreams of making Biltmore Wines a reality that would support the mission of preserving Biltmore as a privately owned working estate.

Learn more about our wine story.

Chef Brian Hough of Stable Café has created a great grilling recipe that brings together classic Indian cuisine and a fresh take on chickpeas with the intriguing taste and texture of charred broccolini.

Enjoy this recipe for Tandoori Spiced Grilled Chicken with Chickpea Salad and Charred Broccolini with Biltmore Pinot Grigio. Crisp and off-dry, our Pinot Grigio offers a touch of fruitiness with hints of lime and tangerine, plus a nice acidity to balance the heat of the Tandoori spices without overwhelming the vegetables.

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Tandoori Spiced Grilled Chicken with Chickpea Salad & Charred Broccolini

Serves 4

Chicken Ingredients

2 cups plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
8 skinless chicken leg-thigh pieces (substitute white meat for a healthier alternative)

Chick Pea Salad Ingredients

1 (15 1/2 – ounce) can garbanzo beans
2 teaspoons olive oil
1 seedless cucumber halved and thinly sliced on a bias
1 cup cherry tomatoes, halved
1 red onion, finely julienned
Salt and pepper

Broccolini Ingredients

1/2 lb fresh broccolini
1 tablespoon olive oil
1/2 fresh lemon
1/4 cup cilantro, chopped (for garnish)

Preparation Instructions

Blend yogurt and all seasonings in a large bowl. Add chicken and turn to coat. Cover and refrigerate overnight or up to 48 hours. Preheat a charcoal or gas grill to medium-high. Mix together the garbanzo beans, olive oil, cucumber slices, tomatoes, and red onion. Season to taste with salt and pepper, and reserve at room temperature until ready to serve. Toss broccolini lightly in olive oil, and season with salt and pepper. Grill until lightly charred on both sides, about 3–5 minutes. Add a squeeze of lemon juice and reserve. Grill chicken to an internal temperature of 170 degrees, about 10–12 minutes, turning to prevent burning. Serve chicken over chickpea salad and garnish with the broccolini and chopped cilantro.

Learn more about our Pinot Grigio.

See all Biltmore recipes.

If you think wines from a North Carolina winery might have trouble competing with some of the finest wines from around the world—think again!

Biltmore Wines faced stiff competition this spring to win gold medals and high points rankings from several of the most prestigious national and international wine events in the industry.

Don’t take our word for it—taste our outstanding wines for yourself. Whether you’re sipping them by the glass or enjoying them paired with your favorite foods, we think you’ll agree that our wines, handcrafted in the heart of the Blue Ridge Mountains, make any occasion more special.

Consumer Wine Awards

Gold Medal – Biltmore Chardonnay Sur Lies
Gold Medal – Biltmore Century Red

Beverage Testing Institute

90 Points – Biltmore Reserve Cabernet Sauvignon North Carolina 2011
89 Points & Best Buy – Biltmore Reserve Chardonnay North Carolina 2011
87 Points – Biltmore Century Red
87 Points – Biltmore Century White

San Diego International

Gold Medal – Biltmore Estate Blanc de Blancs
Tasters Guild International
Double Gold Medal – Limited Release Tempranillo
Double Gold Medal – Blanc de Noir
Gold Medal – Malvasia
Gold Medal – Cabernet Franc
Gold Medal – Antler Hill Cabernet Sauvignon 2008

Shop all Biltmore wines.

Find a Biltmore wine retailer near you.

The stunning artwork gracing the label of Biltmore’s 2013 spring seasonal wine is the work of gifted artist Marcus Thomas of Weaverville, NC. His interpretation of Biltmore during spring has been turning so many heads that we have invited Marcus to Biltmore Winery for a public meet & greet and label signing.

What:  Taste Biltmore’s Rosé of Pinot Grigio and meet painter Marcus Thomas; Artist will autograph wine bottles bearing his artwork

When:  Saturday, May 4 from 11 a.m. – 5:30 p.m.

Where: Biltmore Winery

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Inspirational Artist Trimphs Over Adversity

In addition to the talent evident in Marcus’s artistry, he has an extraordinary personal story. Marcus is quadriplegic, paralyzed below the neck, and uses his mouth to paint incredible works of art.

Marcus survived a skiing accident when he was 26 which left him paralyzed from the neck down. As a recreation major in college and an athlete, his life dramatically changed course in an instant. As he was learning to negotiate his new life as a quadriplegic six months into recovery, Marcus picked up a paintbrush and started to create art. Twenty-five years later, he continues his beautiful work.

This is the second stunning wine label design Marcus has created for Biltmore Wines. Check out ‘Biltmore Winter,’ the people’s choice in our annual wine label design contest and the design graced the 2012 Christmas at Biltmore Wine.

Learn more about Marcus at MarcusThomasArtist.com.

The Painter’s Spring Vision

In regard to his design, Marcus stated:

“The tulips are definitely the stars of the design. I wanted the flowers to be elevated in the landscape, reigning above the house, creating good depth and inviting the eye to journey within the painting towards the magic of the estate, and beyond to the mountains and spring sky. Flower power prevails!”

Watch the progression of Marcus’s wine label design, “Biltmore in Bloom.”

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Where to Get Biltmore’s Spring Seasonal Wine

Each year, Biltmore makes a limited-edition semi-sweet rosé wine in honor of spring at Biltmore. Breaking free from tradition this year, we crafted a Rosé of Pinot Grigio. Though Pinot Grigio is usually a white wine, the grape skins actually have a pink–purple hue that can be imparted during pressing.

Look for the wine for sale in stores in select locations, as well as online. The spring seasonal is also available to taste and purchase at Biltmore Winery while supplies last. Don’t forget to join us for a tasting and label signing at Biltmore Winery Saturday, May 4 from 11 a.m. – 5:30 p.m.

Shop all Biltmore wines.

The Black Swan. Romeo and Juliet. Giselle. Some of the greatest love stories told through dance include iconic pairings of dancers, or “pas de deux,” a French ballet term meaning “steps of two,” in which two dancers perform together. In the same romantic tradition, we think Biltmore’s lively Pas de Deux sparkling wine sets the stage as a perfect go-to wine for Valentine’s Day entertaining.

Almost as sweet as your Valentine, Pas de Deux sparkling wine is perfect as an aperitif cocktail before dinner, or with desserts such as fresh fruit, cheesecake, or chocolate truffles. This wine could also serve as the perfect start to a night out with friends.

What to expect from this wine….Crafted in the classic Methode Champenoise, the lively bubbles offer a celebratory note, while its delicate sweet flavors and crisp finish are the perfect foil for the rich, creamy texture of chocolate confections and decadent Valentine’s Day fare.

Try one of these cocktail recipes along with the following easy chocolate truffle recipe this Valentine’s Day.

Pomegranate Pas de Deux Punch

Serves One
Ingredients:
• 1 ¼ ounces orange vodka
• 3/4 ounce triple sec
• 1 ounce pomegranate juice
• 1/2 ounce fresh-squeezed orange juice
• 2 ounces Biltmore Pas de Deux

Method:
Combine vodka, triple sec, pomegranate juice, and orange juice in a mixing glass over ice. Shake well and strain over ice in a tall glass. Top with Pas de Deux. Garnish with an orange wheel.

Sparkling Blackberry Punch

Serves One
Ingredients:

• 1 ounce light rum
• ¾ ounce blackberry brandy
• 2 ounces cranberry juice
• 1 ounce simple syrup
• 1 ounce blackberry puree
• 3 ounces Biltmore Pas de Deux

Method:
Combine rum, brandy, cranberry juice, simple syrup and blackberry puree over ice in a mixing glass. Shake well and strain mixture over ice in a tall glass. Fill with Pas de Deux. Garnish with fresh blackberries and a mint sprig.

Decadent Biltmore Chocolate Truffles

Makes about 20 truffles.

Ingredients:

• 8 ounces semi-sweet chocolate
• 1 cup heavy cream
• Cocoa powder or semi-sweet chocolate, as needed for the finish
• Optional additions: 2-3 tablespoons liqueur, roasted chopped nuts, chopped dried fruit, toasted coconut, fruit jam, peanut butter, sweet potato, caramel topping, chopped toffee or cookie pieces, extracts or flavorings.

Method:

To make the ganache, place chocolate into a bowl. Bring the cream to a boil and pour over the chocolate. Stir together until all is combined and chocolate is melted. Mix in any additions (see above for suggestions) to the ganache you desire. Let the ganache set and scoop into portions and place onto parchment or wax paper. Refrigerate for 10–15 minutes then take out and round into balls. Roll into cocoa powder or coat in semi-sweet chocolate and serve.

Alicia Barger, the Inn’s pastry chef, had our mouths watering as she whipped up this guest favorite: Chocolate Cheesecake starring OREO^® cookies! We talked her into sharing her recipe with us, which is a perfectly simple and absolutely delectable dessert for Valentine’s Day.

The recipe calls for a food processor to make the OREO crust. If you don’t have a food processor, Alicia has a trick:  Place the OREO cookies in a large sealable plastic bag. Press bag to remove excess air, then seal it. Use a rolling pin to crush cookies to form fine crumbs. Add the melted butter and squeeze the bag to evenly moisten the crumbs.

Inn on Biltmore Estate Chocolate Cheesecake

For Crust

3 tablespoons butter, melted

36 OREO cookies

Preheat oven to 350 degrees F.

Place cookies in food processor until finely ground.

Add butter and mix until moistened.

Press crumb mixture onto bottom of 9” x 13” pan sprayed with cooking spray.

Bake at 350 for 10 minutes. Cool before filling.

 

For Filling

1 1/8 cups sugar

¼ tsp salt

3 tablespoons butter, melted

1 pound, 14 ounces cream cheese, softened to room temperature (just under four 8-ounce packages from your grocer’s dairy case)

1 cup sour cream

1 cup chocolate syrup

4 large eggs

¾ cups whipping cream

Preheat oven to 300 degrees F.

Cream sugar, salt, and butter until light and fluffy.

Add cream cheese, scraping sides of bowl frequently.

Add sour cream and chocolate syrup. Scrape bowl well.

Add eggs and cream in increments, scraping well between additions.

Pour into cooled OREO crust-lined pan and bake for 1 hour. Test by lightly tapping on the top of the cake. It should be firm but slightly jiggly.

Riesling: not just for summer!

Rieslings are considered a bit sweeter than some other white wines and have often been reserved for sipping and serving in warmer weather. We’d like to shake up those assumptions by suggesting that our Biltmore Riesling is surprisingly food-friendly any time of year.

A classic bisque pairing

During the colder months, our winemakers and chefs enjoy pairing Biltmore Estate Riesling with heartier fare such as our Butternut Squash Bisque.

Our Riesling provides an excellent acidic balance to complement the creaminess of this traditional bisque. Though slightly sweet, this wine is not overwhelmed by the savory herbs and hint of nutmeg used to draw out the warm golden flavor of the squash.

Find other unexpected sweeter white wine pairings and tips here.

Butternut Squash Bisque

Serves 4

Ingredients:

•3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• ½ tsp dried sage
• ¼ tsp ground nutmeg
• 1 Tbsp Kosher salt
• 1/2 cup Sherry

Method: Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Set aside to cool. In a heavy–bottom sauce pot, sauté onions, celery, garlic, and shallots until translucent. Deglaze the pan by adding about 1/2 cup of sherry (or enough to coat the bottom of your pan by about a quarter to half an inch with sherry). Use a wooden spoon to scrape the bottom of the pan and loosen any food particles to dissolve into the liquid. Let simmer to reduce the sherry by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.