They’re finally here! Big things are happening at 21 Brix as we close out Summer 2016.
With the introduction of local craft beers and cider to our tasting bar in the spring, we thought we could use a little menu update to bring you perfect pairings for your brews and glasses of wine. After several months spent harrowing over the menu, we finally have a selection that not only appeals to everyone, but goes fabulously with any drink we have to offer here at the winery. As of now, the hot foods menu is only available during the weekend and includes bavarian pretzels served with sriracha ranch and nacho cheese, battered green beans served with sriracha teriyaki sauce and grain mustard, personal-size pizzas, spinach and artichoke dip, and melted brie topped with caramel sauce and dried fruit. We think these additions to our menu are fantastically delicious, but come on in to decide for yourself!
As for harvest season, we are incredibly happy to announce that our vinifera varieties (like the Chardonnay, Riesling, and Cabernet Sauvignon grapes) are doing very well! We were hopeful for a good harvest this year, and it’s looking pretty promising thus far. In fact, we’ve already been out gathering preliminary samples for our earlier-ripening fruits! Stay tuned for updates on our harvest throughout the late-summer and fall months.