Wine Blends for Autumn Posted on October 5, 2012 at 12:00 am.Written by Karina Hux A Note from Our Winemakers As the season grows cooler and the foods heartier we just naturally yearn for warm, rich wines. A good place to start is with blended wines served with several of autumn recipes. Whether you have just begun your wine journey and are looking for an approachable wine, or are well into your sojourn and looking to expand your palate, wine blends are well worth your attention. As winemakers, we appreciate the beauty of blending different grape varietals together because the unique qualities of each grape works together to enhance the common qualities they share. A very interesting, well-rounded wine can be the result. Let’s look at our own blended wines, our Century collection. You’ll find them crafted to be food-friendly, as well as easy to sip on their own. Century White Our Century White uses a blend of aromatic, fruit-forward grapes. Made from a blend of Riesling, Gewürztraminer, and Muscat Canelli, the result is a wine with an intense floral nose and semi-sweet flavors. It’s enjoyable all by itself, but also makes a perfect pairing to lighter desserts or spicy Asian food. We can’t think of a better fall food pairing than this recipe for Praline Pumpkin Pie. Century Red For our Century Red, we wanted to create an Italian-style wine that would feel at home with a nice hearty bowl of pasta or an elegant dinner with prime rib. Made from a blend of Sangiovese, Merlot, and Zinfandel this wine is laid back yet elegant, a really approachable red wine that loves food! To soothe your craving for hearty comfort food, pair this red with our chef’s Smoked Gouda Mac & Cheese. Century Rosé Our Century Rosé falls somewhere in between the two—it is heartier than most rosés with which Americans are familiar and it’s made in a drier style. Crafted from a rosé blend of Syrah, Grenache and Mourvedre, this wine really pairs delightfully with heartier white meats such as roast turkey and pork tenderloin and it’s the perfect addition to brunch and picnics. Try it with our down-home recipe for Southern Quail with Collard Greens. Praline Pumpkin Pie Ingredients For Crust: • 1 pie crust, partially baked • 4 tablespoons butter, melted • 1/3 cup brown sugar, packed • 1/2 cup pecans, chopped Ingredients For Filling: • 3 eggs • 1 egg yolk • 1/2 cup sugar • 1/2 cup brown sugar, packed • 1 teaspoon salt • 1 teaspoon cinnamon, ground • 1/2 teaspoon nutmeg, ground • 1/2 teaspoon ginger, ground • 1/2 teaspoon cloves, ground • 1 1/2 cups milk • 1/2 cup heavy cream • 2 cups pumpkin puree • Candied pecans (optional) • Whipped cream (optional) Method: Preheat oven to 400 degrees. Combine melted butter, brown sugar, and pecans to create the praline mixture for the crust. Press praline mixture into partially baked 9” deep dish pie shell and bake in preheated oven for about 10 minutes. Then place in freezer until praline mixture is semi-frozen. For the pie filling, combine eggs, egg yolk, sugar, and brown sugar in a bowl. Add the salt and spices, mixing well. Slowly stir in the milk and cream, then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400 degrees for 10 minutes, then reduce temperature to 350 degrees and bake for another 40–50 minutes or until set. Consistency of pie will be somewhere between a traditional pumpkin pie and a pumpkin cheesecake. If desired, garnish with candied pecans and whipped cream when cool. Serves 8. Smoked Gouda Mac & Cheese Ingredients: • 2 Cups elbow macaroni pasta, dry • 2 1/2 Cups heavy cream • 1 Cup shredded smoked gouda cheese • 1/2 Cup shredded parmesan cheese • 1 Cup panko breadcrumbs Method: Cook macaroni in salted boiling water until done. Drain and pour into baking dish. In a sauce pan, heat cream and add gouda and half of parmesan. Whisk vigorously over low heat to melt cheese, making sure not to let scorch on the bottom. When cheese is melted into cream, pour mixture over macaroni. Sprinkle panko bread crumbs and rest of parmesan cheese over macaroni and bake at 350 degrees for 10 minutes or until breadcrumbs are golden brown. Cut into 4 portions, serve hot. Southern Quail with Collard Greens Southern Fried Quail Ingredients: • 8 Semi-boneless Quail • 2 cups Buttermilk • 2 cups Cornmeal • 4 cups Corn Oil • 2 cups Flour • Salt and Pepper to taste Method: Soak the quail in buttermilk for 1 hour. In two mixing bowls, place cornmeal in one and flour in the other seasoned with salt and pepper. Heat the corn oil in a deep frying pan or fryer. Remove the quail from the buttermilk and let excess milk drip off. Place the quail in the flour and lightly toss. Shake off the excess flour and return to the buttermilk. Once covered, let the excess milk drip off and place in the cornmeal. Lightly toss the quail in the cornmeal and shake off the excess, ensuring the fowl is completely coated. Drop the quail in the oil and fry until golden brown, 3-5 minutes. Braised Collard Greens Ingredients: • 2 bu collards, washed • 1 pt onion, small diced • 2 tbsp garlic, minced • 1 c bacon, julienne and rendered • 1 c cider vinegar • 1/2 c sugar • 1 qt chicken stock • Salt and pepper to taste Method: Strip the stalk off the collards, cut in half and then into 1-inch pieces. Render the bacon slowly; add the onion and garlic, sweat until the onion is translucent. Deglaze with vinegar and add sugar. Reduce vinegar by 3/4. Add the collards and chicken stock. Simmer over medium heat until the collards have become tender. Season to taste.
Easy, Crowd-pleasing Appetizers Posted on October 4, 2012 at 12:00 am.Written by Karina Hux If you’re rushed for time, but want to pull together a last-minute gathering, these are the recipes for you. They’re short on prep time, but long on flavor. Pair them with our recommended wines and you have a splendid spread without the fuss. Smoked Salmon Bruschetta | Kahlua-Pecan Brie | Spiced Nuts | Hot Crab & Scallion Dip | Pork Sausage Balls with Gruyere & Sage Smoked Salmon Bruschetta Serves 6 Ingredients: • 1 good quality baguette • 4 ounces Biltmore Smoked Salmon (found in Ingles and Food City) • 1 ounce cream cheese • 1 tablespoon. finely chopped red onion • 1 tablespoon finely chopped capers • 1 tablespoon olive oil • 2 ounces dill Havarti cheese, grated Method: Heat oven to broil. Slice baguette on a diagonal into six ½ inch slices. Cut salmon on a diagonal into 6 thin slices. Blend together cream cheese, onions, and capers and set aside. Brush olive oil on one side of bread, arrange on a baking sheet oil side down and broil until it begins to brown, approximately 3–5 minutes. Turn bread over, spread with cream cheese mixture, top with salmon slices, and sprinkle with shredded cheese. Return to broiler until cheese begins to melt, approximately 3–5 minutes. Can be prepared in advance and refrigerated. Total time: 15 minutes. Pair with Biltmore Estate Sparkling Blanc de Blancs. Kahlua-Pecan Brie Ingredients: • 1 (15 ounce) round Brie • 1/2 cup chopped pecans, toasted • 2 tablespoons brown sugar • 2 1/2 tablespoons Kahlua Method: Remove rind from the top of the cheese, cutting to within 1/2” of edge. Combine pecans, brown sugar and Kahlua; spread over cheese. Bake at 350 degrees for 5 minutes or just until soft. Serve immediately with gingersnaps or apple slices. Pair with Biltmore Estate Sparkling Blanc de Blancs. Spiced Nuts Yields: 4 cups Ingredients: • 4 Cups Unsalted Assorted Nuts • 4 Tbsp. Butter • 6 Tbsp. Granulated Sugar • 1 tsp. Kosher Salt • 1/2 tsp. Cayenne Pepper • 1/2 tsp Cinnamon • 1 tbsp. Water Method: Heat nuts in a dry skillet until they begin to toast (about 4 minutes). Add butter and continue to cook until starting to brown. Add spices, sugar, water, and salt. Cook until sauce thickens and glazed (approx 5 minutes). Transfer to a foil lined baking sheet and separate with a fork. Let nuts stand until cooled and sugar has hardened (approx 15 minutes). Store in an airtight container until needed. Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs. Hot Crab and Scallion Dip Serves: 8–10 Ingredients: • 8 oz. Softened Cream Cheese • 6 oz. Lump Crab Meat (Picked ,reserving crab liquid) • 1/4 cup Scallions (Chopped) • 2 tsp.Lemon Juice • 1/2 tsp. Worcestershire Sauce • 1/4 tsp. Paprika • 1/4 tsp. Kosher Salt Method: Preheat oven to 375 degrees. Place all ingredients in a medium sized mixing bowl and mix together thoroughly with a rubber spatula. Place in an oven proof dish and bake until hot (approx 10 minutes). Serve warm with desired crackers. Pair with Biltmore Sauvignon Blanc or Biltmore Estate Sparkling Blanc de Blancs. Pork Sausage Balls with Gruyere and Sage Yields: Approximately 30 Sausage Balls Ingredients: • 1 lb. Pork Breakfast Sausage (not links) • 1/2 lb. Shredded Gruyere Cheese • 1/2 lb. Shredded Sharp White Cheddar Cheese • 2 Cups Bisquick • 1/8 tsp. Ground Black Pepper • 1/8 tsp. Red Pepper Flakes • 1/2 tsp. Rubbed Sage Method: Preheat Oven to 350 degrees. Place all ingredients in a medium mixing bowl. Mix well with hands until all ingredients are incorporated. Form mixture into round walnut sized balls. Place on a greased sheet pan. Bake until golden brown and cooked through (approx. 12-15 minutes). Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs.
A Year of Special Events in Asheville, NC Posted on October 1, 2012 at 12:00 am.Written by Kristina Smith Estate-wide Events Enjoy even more of Biltmore with our special seasonal events. From Biltmore Blooms to Christmas at Biltmore‘s awe-inspiring decorations, our events calendar is sure to give you a new, fun way to experience the estate. The Vanderbilts at Home and Abroad Exhibition Open all year A Moveable Feast Spring 2013 – to be announced Biltmore Concert Series Selected summer and fall evenings Fall at Biltmore October Christmas at Biltmore Daytime Celebration November 2, 2013–January 1, 2014 Candlelight Christmas Evenings November 9–December 31, 2013 Biltmore Blooms March 21–May 31, 2013 Events and dates are subject to change.
Easy Tips for Matching Wine with Food Posted on September 30, 2012 at 12:00 am.Written by Karina Hux Don’t fall for the myth that pairing food and wine is hard―or only for candlelight dinners. Whether you are grabbing wine on the weekly grocery run or for a gift or for a special dinner with friends, keep these basics in mind and choosing wine can be quick and easy. Remember that wine is like art; your favorite is what you enjoy most. Everyone’s opinion is valid. However, there are basic physiological realities―your tastebuds―that are constant when certain styles of wine are paired with certain types of food. Remember the lessons from elementary school: you have at least four basic tastes in your mouth: sweet, salty, sour, and bitter. These basic tastes apply to wines, too. Sweet Food Sweet food will increase the perception of: Sourness Bitterness Astringency, so the wine appears more dry, stronger, and less fruity Example: Pair Cheesecake with semi-dry, non-complex wine like Riesling -OR- Try pairing Port Wine and Chocolate cake as the wine must be sweeter than the food you are serving. Salty Food Salty food increases the fruity, sweet character of wine. Example: Olives and Sparkling wine; Blue cheese and Cabernet Sauvignon; Parmesan Cheese with Red Zinfandel Sour Food Sour food will make the wine appear sweeter and less strong. Example: Fish with Lemon sauce paired with a non-complex Sauvignon Blanc or Pinot Grigio Bitter Food Bitter food increases the bitterness in wine, so best to pair with non-complex wines. Example: Mixed Green Salad, Nuts, or Grapes, paired with a Riesling or White Zinfandel Matching Food and Wine When pairing food and wine, it is important to remember that certain foods complement certain wines. The flavors of the food are amplified when matched with the appropriate wine and vice versa. Keep this in mind when you think you bought “bad” wine; you may just need to find the perfect food to go with it! For example, if you start out with plain chicken: When adding salt to chicken, pair with the dry, yet creamy, Sauvignon Blanc When adding cheese to the chicken, pair with the crisp and semi-sweet Riesling When adding bacon to the chicken, pair with the soft, velvety Pinot Noir Select light-bodied wines with lighter food, and fuller bodied wines with heartier dishes. What is a ‘body’ of wine? The easiest way to explain this is with a simple milk analogy. Wines that are light in body = Skim Milk They are light in color and don’t leave a film on your tongue Medium body wine = 2% or Regular Milk It has a heavier texture than a light body and will linger in your mouth Full bodied wines = Half & Half or Heavy Cream These wines are heavy, rich and coat your tongue and throat all the way down Here is a helpful guide that you can print out and take with you anywhere!
Prepare Soil in the Fall for a Healthy Spring Garden Posted on September 10, 2012 at 12:00 am.Written by Karina Hux When a hint of autumn chill is in the air, gardening may be the last thing on your to-do list. However, fall is the perfect time for amending and rebuilding healthy soil eco-systems. Working in Your Fall Garden In most urban and suburban neighborhoods, the top-soil has been removed. By amending your soil in the fall, you lay the foundation for healthy plants and gardens. Begin by adding organic materials to the soil. This gives Mother Nature a helping hand and prepares your soil for spring growth. Organic materials are naturally acidic and help break down concentrated minerals in the soil. The minerals in turn support and encourage winter root growth and provide a nutrient boost in the spring. Gardening with Biltmore Naturals Take the work out of preparing your fall garden with our Biltmore Naturals garden line. Our products deliver high-quality organic materials and beneficial microbes similar to the raw ingredients found in nature. This builds soil fertility and creates a healthy soil and plant ecosystem. We recommend the following products for fall soil application: Garden Build Pure Castings Garden Boost Garden Feed (4-4-2)
Create Beautiful Wall Groupings Posted on August 5, 2012 at 12:00 am.Written by Karina Hux One of the quickest and easiest ways to personalize your home is with wall groupings. Whether you’re showcasing family photos or favorite works of art, a carefully planned grouping can transform an entire room.Get started with these helpful tips from our Biltmore For Your Home partner, Larson-Juhl: Try Coordinating Frames Select coordinating frames for a sense of unity. Matching frames provide a common design element, especially when the content is eclectic. Your local custom framer can help you select the best design for your space. Showcase Your Treasures If you have valuable art, consider a gallery-style wall grouping with images hung side by side. Salon-style groupings are also popular with images displayed side by side and on top of one another. Sets or collections look best when arranged in more structured groupings. Go Beyond the Wall Shelves, side tables, and dressers are great locations for creating custom groupings, because they allow you to swap out pieces based on your mood and the season. Update one or two pieces from the grouping for an instant and inexpensive update. More Ideas Create unique wall art from unusual objects. Think outside of the box when trying to create a beautiful wall grouping. Sports memorabilia, children’s art, vacation photos, and mirrors can all be used to create a wall grouping as unique as your personality. You could also make your own custom art by taking a large piece of art and having your local framer cut it into equally sized pieces. Frame each piece individually and hang together on the wall to create an original mosaic.
Backyard Cookout Menu Posted on August 5, 2012 at 12:00 am.Written by Karina Hux Serve your guests these knockout burgers—favorites of our Stable Café chefs—with two refreshing wine sangrias (one white, the other red) at your next cookout. Try this full cookout menu created just for your next backyard gathering, including warm potato salad, tomato and buffalo mozzarella platter, and homemade orange-infused vanilla ice cream. White Wine Sangria Red Wine Sangria Tomato and Buffalo Mozzeralla Platter Stable Café Hamburgers Warm Potato Salad Orange Infused Vanilla Ice Cream Biltmore Winery’s White Wine Sangria Serves four to six Ingredients: 1 1/2 cups Sugar 1/2 cup Water 2 each Fuji apples 2 each D’Anjou pears 2 each Nectarines 1 each Mango 2 each Blood oranges 6 each Juice oranges 3 each Lemons 2 each Limes 1 cup Brandy 2 bottles Biltmore Chardonnay Method: Mix sugar and water in small saucepan to create a simple syrup. Heat over medium heat until sugar is dissolved and set aside to cool. Slice or dice apples, pears, nectarines, mango, blood oranges, 2 juice oranges, 2 lemons and 1 lime. Juice the remaining oranges, lemon and lime. In a gallon pitcher, mix simple syrup, brandy, juice and Chardonnay, then add fruit and refrigerate overnight or until needed. Serve in a wine glass filled 2/3 full with ice. Yields 1 gallon. Inn on Biltmore Estate’s Red Wine Sangria Serves four Ingredients: 2 oz. Orange Curacao 2 oz. St. Remy Brandy 12 oz. Biltmore Merlot or Century Red Wine 3 oz. Orange juice 1 oz. Grapefruit juice 2 oz. Simple syrup 4 oz. Biltmore Blanc de Blancs Garnish: lime and orange wedges Method: Mix together the first 6 ingredients. Fill four wine glasses 2/3 full with ice and top each with 1 oz. of sparkling wine. Garnish each glass with one lime and orange wedge. (This recipe, minus the sparkling wine, can be mixed ahead of time and stored for up to 7 days in the refrigerator.) Note: to make a simple syrup, mix 1 1/2 cups sugar with 1/2 cup water in a small saucepan and heat over medium heat until sugar is dissolved. Chill. A Tomato and Buffalo Mozzarella Platter Serves six Ingredients: 3 each Vine-Ripe tomatoes, sliced 1/4” thick 1 lb. Fresh Buffalo mozzarella, sliced 1/4” thick 1 each English cucumber, sliced 1/4” thick 4 fresh Basil leaves, sliced thin 1 oz. Aged balsamic vinegar 1 oz. Olive oil sea salt and cracked black pepper to taste Method: Shingle tomatoes, cucumbers and mozzarella on a serving tray, alternating as you go. Drizzle with oil and balsamic vinegar. Add salt and pepper and garnish with basil. Serve immediately after adding Vinegar. The Stable Café Hamburger At the Stable Café, the hamburger is the cornerstone of our luncheon menu. As part of the “farm to table” philosophy of Biltmore as a working estate, we use our own estate-raised Angus beef for our 8 oz hamburgers. As such, we feel that our burgers are of the highest quality. When purchasing ground beef, fat content is an important consideration. In this fat-conscious age, it’s tempting to pick the leanest ground beef, but this can often result in a dry hamburger. We prefer an 80/20 ratio of fat to lean. Luckily, this is the ratio found in most grocery stores. Below, we present a few of our award-winning combinations to create burgers that suit your guests. The Café Burger: 2 crisp bacon slices Blue cheese crumbles Caramelized onions Method: To caramelize onions, sauté sliced onions in a non-stick pan over high heat until they begin to brown. Turn the heat down to medium, and continue to cook, stirring occasionally, until the onions are a deep golden brown. Season to taste with a little sugar, salt and pepper. Top each hamburger with all above ingredients. Broil for 10–20 seconds to melt the cheese. The Barbeque Burger: Barbeque sauce Cheddar cheese Thin and spicy onion rings Method: For the crispy onion rings, thinly slice a yellow onion in rings. Break all the rings apart, and soak them in 1 cup of buttermilk. Drain the rings, and toss in a mixture of 1 1/2 cups of all purpose flour, 2 1/2 tsp salt and a pinch or two of cayenne pepper. Gently shake off the excess flour mixture and deep fry for 2 minutes at 350 degrees Fahrenheit, or until golden brown. You can also pan fry the onions in 1/2 inch of oil over medium heat. Top each hamburger with all above ingredients. Broil for 10–20 seconds to melt the cheese. The Mushroom Swiss Burger: Swiss cheese Sautéed mushrooms Method: You should choose a variety of mushrooms for the sauté. Some mushrooms, for example buttons and criminis, have similar taste and texture profiles. Others, such as shiitake or porcini, taste dramatically different from the common button mushroom. Sauté 3 cups of sliced mushrooms with 1 tbsp olive oil over medium-high heat, stirring occasionally, until mushrooms are soft. Add 1 1/2 tsp. salt, 3/4 tsp. granulated garlic, and 3/4 tsp. dried thyme. Finish with 1/4 cup white wine and cook until completely absorbed. Top each hamburger with all above ingredients. Broil for 10–20 seconds to melt the cheese. Warm Potato Salad Serves ten Ingredients: 1/2 gallon Water 1 pint Cider vinegar 2 cups Brown sugar, packed 1/3 cup Salt 2 1/2 lbs. Red potatoes, unpeeled and cut in 1” cubes 1/2 lb. Bacon, finely chopped 1 1/2 cups Celery, sliced 1 cup Red onion, small diced 2 tbsp. Olive oil Method: In a 2-gallon saucepot, bring the water to a boil with the cider vinegar, brown sugar and salt. Add the red potatoes and boil for 25 minutes or until just tender. Meanwhile sauté the bacon over medium heat until just brown, reserving the drippings. Strain the potatoes and toss with the bacon and bacon drippings, celery, red onion and olive oil. Serve immediately. Orange Infused Vanilla Ice Cream Serves six to eight Ingredients: 5 cups Heavy cream 2 cups Half and Half 1 Vanilla Bean 1 cup Sugar 12 Egg yolks Orange Zest from 1 orange Method: You will need an ice cream maker for this recipe. Heat together heavy cream, half and half, vanilla bean and sugar. Bring just to a simmer. Temper in the egg yolks by slowly whisking them in a little at a time. Be sure liquid is not too hot, as you will curdle the eggs. Cook mixture until it begins to thicken, then whisk in the orange zest until it is smooth. Add the mixture to an ice cream maker. Freeze any leftovers in the desired container.
How to Select Art for Your Home Posted on August 5, 2012 at 12:00 am.Written by Karina Hux Choosing art is perhaps one of the most difficult stages in rounding out the decorating/interior design process, simply because there are no hard and fast rules. It’s purely subjective and sometimes that can be overwhelming. The good news is that almost every genre, style, size, and form of art can be executed tastefully. And while these aren’t dictums by which to strictly adhere, the following tips are a mini-guide on how to choose art and successfully and effortlessly incorporate it into your home. 1. Figure out what you like and commit to it. Art is essentially an extension and reflection of your personality – who you are and what you like and above everything the art in your home should make you happy. So ask yourself what you like. Do you like botanicals, abstracts, portraits, landscapes, or perhaps a combination? If you don’t know the answer to that question, ask yourself what mood you like to be in. For instance, do you like feeling happy, serious, motivated, contemplative, and what image or images provoke those feelings? For instance when you look at an image of your family, a certain flower, a particular color, a person, an animal, do you feel happy? Once you’ve pinpointed exactly what it is that you like, choosing art is a cinch. 2. Consider the room and its function. The kitchen – cooking and eating. The study or den – reading and thinking. The bedroom – sleeping. The feeling you want to relate in certain rooms will determine what kind of art you choose. 3. Size. One of the biggest mistakes in choosing art is choosing art that doesn’t fit the space. Ordinarily, it is disproportionate in relation to the dimensions of the room, the architectural details, and the furniture. Don’t be afraid to go big! The art you choose will be dwarfed by the size and shape of the room, not to mention everything else around it, so don’t be afraid to buy something slightly oversized. See new art prints captured from the pages of George Vanderbilt’s library »
Biltmore Winery: Tour and Tasting Posted on August 2, 2012 at 12:00 am.Written by Jean Sexton Discover How Wine is Made Enjoy a guided visit through the historic Winery in Antler Hill Village. Designed by the architect for Biltmore House, Richard Morris Hunt, the Winery was originally a dairy barn. Notice the unique architecture while you get a bird’s eye view of our working winery and stroll through our cellars at your leisure. The conversion of the dairy barn into a state-of-the-art winery began in 1983. Ready for a Taste? Drop into our spacious tasting room and let a friendly wine host take you through a complimentary tasting of Biltmore wines, from floral whites to robust reds. Non–alcoholic grape juice is available, too. See a complete list of Biltmore wines. Guests are required to be at least 21 years of age to taste wine. Please be prepared to show your ID. Acceptable forms of identification include: Valid driver’s license, not expired, must have a photo. International photo license is valid if it meets all other conditions. Valid North Carolina state issued ID card (no other state issued ID can be honored). US active duty military ID. Passport. Exclusive offer for Vanderbilt Wine Club® Members: Reserve a time to visit the Vanderbilt Wine Club Lounge (located near the Tasting Room) for you and one guest to savor a FREE glass of Biltmore wine! Reservations are not required for your complimentary wine tasting; these tastings are available on a first-come, first-served basis. Relax and “Re-wine” at our Wine Bar Just across the Scholar’s Walk, you’ll find our Wine Bar. Sit back, relax, and treat yourself to our finest award-winning wines by the glass (or bottle!) Feeling peckish after your long day on the estate? Discover a match made in heaven with our Red Wine & Chocolate Tasting or pair your wine with one of our delightful small bites. There’s so many ways to relax inside and out at Wine Bar! Grab a table on the patio or pull up a chair next to the fire pit. Red Wine & Chocolate Tasting at the Winery Daily: 1:00 p.m., 3:00 p.m., & 5:00 p.m. Discover why chocolate and red wine are a match made in heaven! Featuring locally produced artisan chocolates from French Broad Chocolate, and an opportunity to taste and experience the tactile attribute of a raw cacao bean, this tasting provides information about wine production at Biltmore and its effects upon the finished product Cost: $55.00 per person. Guests must be 21 years of age to attend. “Pairing red wines with chocolates is an exciting way to discover nuances in both flavors.” – Les Norman, Winery Host. Biltmore Uncorked Premium Wine Tasting Daily: Please inquire for times. Elevate your Winery experience by curating your own personalized premium tasting menu. Your host will share their favorite stories about our Working Winery, Vineyards, and on-site production facility, all while you sip and savor your favorite wine picks. Cost: $20.00 per person. Guests must be 21 years of age to attend. Exclusive offer for Vanderbilt Wine Club® Members and Annual Passholders: Save 10% off the cost of your Uncorked Premium Wine Tasting. Curate your tasting list by choosing 5 of your favorite wines from our list of 8 premium Biltmore Wines. Dine and Dash to the Wine Shop Foodies and wine lovers take note: the Wine Shop is your store. In addition to the full line of Biltmore wines, the shop offers hard–to–find wine accessories, unique dishware, Biltmore’s own line of gourmet foods, kitchen gadgets, and more. One cannot live by wine alone! At least that’s our thinking. Delicious wine deserves equally sumptuous foods, so you’ll find several exceptional dining options near the Winery. Gather around the open kitchen inside the Bistro and watch our chefs at work, creating fresh dishes for you with food grown right on the estate. Don’t forget to stop by the Wine Shop to take home a bottle (or two!) of your favorite Biltmore Wines. Find Biltmore Wines Near You Purchase Biltmore wines at the estate or find a local retailer near you. To have our wines shipped directly to your door, become a member of the Vanderbilt Wine Club® and enjoy the benefits of special events, discounted (or FREE!) shipping, and your favorite wines 20–25% off!
The Story Behind Biltmore’s Winery Posted on July 17, 2012 at 12:00 am.Written by Karina Hux You may be surprised to learn that our winery is housed in a converted dairy barn. This is no ordinary dairy barn, however. It was originally designed by Richard Morris Hunt, the architect for Biltmore House. After the dairy barn was no longer in use, William A.V. Cecil, the grandson of Biltmore’s original owner George W. Vanderbilt, decided that a winery would be the natural outcome of ongoing research and a logical extension of his grandfather’s intention that the estate be self-supporting. In 1985, the Winery officially opened to the public. Biltmore’s vineyard is located in a valley near the French Broad River on the west side of the estate. The first vines were planted in 1971. Varieties grown include Chardonnay, Riesling, Viognier, Cabernet Franc, Cabernet Sauvignon, and Merlot. All grapes are picked by hand, with each harvest averaging 250 tons of grapes annually.