Local grape growers aren’t overly concerned with overnight temperatures right now, but it’s still early.
Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.
Catawba grapes harvested from Creekbend Vineyards are transported 15 minutes away to Oliver Winery's wine making facility to be transformed into a rosé.
No food in sight today. Instead, we follow some Catawba grapes from the vine to the bottle at the Oliver Winery. We'll finish the day with some mulled wine.
Thanks to warm temperatures in early October, this is the latest the folks at Oliver Winery's Creekbend Vineyard have ever been able to harvest Catawba grapes.