Food & Drink International - Fall 2017 - 67

Sip and Stay

P

Perched on the crest of 50 acres of bucolic farmland paradise in
the Brandywine Valley of Pennsylvania, the Inn at Grace Winery serves as a tranquil haven set on a historic Pennsylvania
property. As the only bed and breakfast in the state with a working onsite winery, the inn has been hosting guests looking to sip
and stay in the region for over 30 years.
Part of William Penn's land grant
to the Hemphill family, the original
Quaker farmhouse dates back to
1734, with the Hemphill's later adding a Georgian addition in 1815. The
property also once housed the British
after the Battle of the Brandywine in
1777 and served as a safe house in the
Underground Railroad.
Welcoming guests for over three
decades, Inn at Grace Winery offers
15 distinct luxury accommodations,
each guestroom tastefully appointed,
featuring queen beds and private ensuite baths.

From Barn to Vine to Glass
While Pennsylvania may be home
to the Liberty Bell, Hershey Park
and Gettysburg Battlefield, it is also
a "lesser known" destination and
hidden gem for wine lovers. As the
fifth-largest grape-growing region in
the country, many oenophile's may
be surprised to hear that they have
neglected the more than 200 wineries
in the state that produce one million
gallons of wine annually.
Thanks to the moderate climate and
rolling hills, the Keystone State has
been producing award-winning wines
and managed to draw the attention of
locals and expert sommeliers alike.
With 14,000 acres of some of the most
fertile grape-growing land on the East
Coast, Pennsylvania presents the ideal terroir for emerging French-American hybrid grapes and traditional
vinifera varieties. The Brandywine
Valley, in particular, which serves

as the home of Inn at Grace Winery,
boasts spanning scenic southeastern
Pennsylvania landscapes and various
locally blended wines.
The question that uncorked the idea
for a winery was simple: "What are
you going to do with the old barn?"
Owners Chris Le Vie and his wife,
Vicki, were asked this question many
times over a number of years and the
answer varied depending on who
asked, but the concept of creating a
winery always seemed to be part of
the answer. Finally, in 2007, vines
were ordered, a tractor was delivered
and that old barn became the inn's onsite winery.
Once a malting barn used to malt
barley and other grains for distilled

spirits and then altered to be used for
livestock, storage and parties, new
life was breathed into the 1750s bank
barn after a two-year renovation process. In keeping the vintage charm
and historic integrity alive, design
elements were carefully thought over.
The sinks were made from an original
horse trough and the bar top had been
fashioned from the original steps of
Independence Hall.
In April 2008, the first 4,200 vines
were planted followed by a second
planting of 4,700 the next year. In
2009, the winery crafted its first vintage. Today, the winery successfully
produces more than 1,500 cases of
wine a year and growing. With an expert sommelier, intimate tasting room,
and rolling onsite vineyard in the heart
of the Brandywine Valley, Inn at Grace
Winery provides the quintessential atmosphere to sit back, relax and sip on
expertly crafted local wine.
Much like East Coast weather, the
inns wine-pairing menu is continuously changing with the seasons. Warm up

Executive Chef Scott Megill believes there is flavor in everything. His love of food and the industry began at 16 years old and only <<
grew from there as his belief in quality, flavors and creativity influenced his career.

food & drink international * fall 2017 * www.fooddrink-magazine.com

67


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Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

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Food & Drink International - Fall 2017 - Cover1
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Food & Drink International - Fall 2017 - Cover3
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http://www.nxtbook.com/nxtbooks/knighthouse/fd_vol19_issue2a
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