Hill and Valley Vines

By: Kim Tait

Autumn is a fabulous time in central Pennsylvania. With the harvest season upon us, there is nothing more enchanting than an afternoon visit to one of our local wineries. Pennsylvania has one of the most ideal climates for growing grapes on the East Coast. With Lake Erie on the northwest border and the Atlantic Gulf Stream to the east, vineyards enjoy warm summers and long growing seasons. Pennsylvania is proud to have over 110 wineries and 14,000 acres of vineyards that grow a wide variety of European cultivars and hybrids, as well as native vines. Here in central Pennsylvania, we are fortunate to have fertile soils, southern exposures and microclimates suitable for good grape growing. October is the perfect month for vineyard hopping, where you can take a picnic and sample the fermented fruits of the region. Let’s begin our tour.

Just a short drive out of State College on the southern slope of Mount Nittany sits the beautiful vineyard and winery many know and love. Joe and Betty Carroll opened Mount Nittany Vineyard and Winery in 1990. In their five-acre vineyard, they grow a mixture of red and white grapes that produce their award-winning wines. Their best-selling wines include Tailgate Red, which is a proprietary blend of mostly French hybrid grapes, and Nittany Mountain White, a blend of European cultivars and native grapes. Long-time employee Sandy Alexander says that most people like sweeter wines, particularly if they are new to wine tasting. But she adds that as people get more familiar with the taste of different wines, they start to gravitate toward the drier varieties (both red and white). Sandy prefers the Riesling during the warm weather months and as it turns colder, her tastes run toward the Chambourcin, which is a deep, dry red. Mount Nittany Vineyard offers wine tastings and tours by reservation and they welcome folks to bring a picnic lunch, select a bottle of wine and enjoy the spectacular view. October 24 and 25 is the annual Harvest Festival.

Moving down the valley toward Seven Mountains on Route 322 is the area’s newest winery. Seven Mountains Wine Cellars opened in August and already folks are singing the praises of winemaker Scott Bubb and his wife Maryanne. Their lodge-style winery offers eager customers a tasting bar, a retail area and a lounge. They have a small vineyard and welcome visitors to purchase wine by the glass or bottle, bring a picnic and enjoy the ambiance inside or out. They offer 21 varieties of wine including a Bordeaux Blend that won a national gold medal in California and a black raspberry dessert wine that Maryanne says is “spectacular.”

Our next stop takes us over Seven Mountains into Big Valley and Belleville, where the historic mansion, winery and vineyards of Brookmere reside. Now owned by former employees Ed and Cheryl Glick, who continue the work that the Chapmans started in 1974, Brookmere Winery currently makes 30 varieties of wines, ranging from dry reds to sweet whites. Their most popular wine is Frog Hollow, which is a sweet blush wine. Most of their customers prefer the sweeter wines, while the staff prefers the dry reds. They welcome visitors to walk through the vineyards and bring a picnic lunch. They have recently converted the mansion into a bed and breakfast and added a pavilion for special events. Tours are available by appointment and they are always willing to pour a sample in the winery.

Our next stop on the tour takes us east from Lewistown just outside the town of Middleburg. It is here that Shade Mountain Vineyards and Winery makes their home. Owned by Karl and Carolyn Zimmerman, and run with the help of their four children, they grow 65 acres of grapes and produce over 40 different wines. Their winery is housed in a 19th century converted barn with decks that overlook the vines. When I asked daughter Jenny which wines were most popular, she told me it depended on the season. For summer, Shade Mountain offers a mint wine for making Mojitos and a Rascal Red that is perfect for sangria. As the weather starts to turn, people tend to migrate toward the red wines. Their Proprietors Red is made from the popular Chambourcin grape that grows well in this region. Jenny prefers their Cabernet Franc, which she describes as a medium-bodied, dry red with earthy flavors that come from aging in oak. They have recently added a special events room and welcome people to come and spend an afternoon at the winery. The second weekend in October (Oct. 10 and 11) is their annual Harvest Festival complete with honest-to-goodness grape stomping!

The last stop on the tour is The Wine Shop at Millheim. In the spirit of the regional wine shops in France, Shade Mountain, Brookmere and Spy Glass Ridge Wineries have joined together and opened a tasting room and storefront on the main street in Millheim. So look out, Napa! Drinking good wine in beautiful places is now a local affair, thanks to our hill and valley vines!  • SCM

For more information:

Mount Nittany Winery
350 Houser Rd.
Centre Hall, PA 16828
814.466.6373
mtnittanywinery.com

Seven Mountains Wine Cellars
107 Mt. Springs Ln.
Spring Mills, PA 16875
814.364.1000
sevenmountainswinecellars.com

Brookmere Winery & Vineyard Inn
5369 S. Rt. 655
Belleville, PA 17004
717.935.5380
brookmerewine.com

Shade Mountain Vineyards & Winery
16140 Route 104
Middleburg, PA 17842
570.837.3644
shademountainwinery.com

 

 

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Shade Mountain Chambourcin Chili
Courtesy of Shade Mountain Winery. The red wine gives the chili a special flavor.

1 ½ tablespoon olive oil
2 cups Chambourcin (or other dry, red wine)
1½ lbs ground beef
1 chopped green bell pepper
1 chopped small, white onion
1 minced garlic clove
1 package chili seasoning mix (1¼ oz)
2 tablespoons chili powder
½ teaspoon cumin
½ teaspoon crushed red pepper flakes
1 (16 oz.) can diced tomatoes
1 (16 oz.) can ranch-style pinto beans
1 (16 oz.) can kidney beans (rinsed)
Salt and pepper to taste
1 to 2 tablespoons brown sugar
Sour cream
Green onions
Shredded cheese

Sauté onion and bell pepper in olive oil. 
Add ground beef and brown over low heat.
Add garlic and cook until beef is done. 
Add chili seasoning, chili powder, cumin, crushed red pepper flakes, tomatoes, both beans and Chambourcin.
Bring to boil, reduce heat and simmer for three hours.
Add salt and pepper to taste.
Add sugar. Serve with sour cream, shredded cheese and green onions.

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