CUISINE
The Grapevine
Grill at Chaumette Vineyards &
Winery
( WINE , continued from page 73 )
I agree , especially when staying in one of Chaumette ’ s villas – a collection of French Colonial-style , vertical log houses designed for guests to sleep over , while taking in the landscape and sampling its awardwinning wines such as its French oak barrel-aged Reserve Chardonel .
While guests can opt to dine in at the villa , I recommend stepping out to the Grapevine Grill , near Chaumette ’ s tasting room , where the chef , Rob Beasley , presents New American cuisine , accented with Cajun , Creole and Southwest influences . Yet on Jan . 13 , expect him to present the French classic , vichyssoise ( chilled leek and potato soup ), his featured soup for the Route Du Vin ’ s Souper Wine Weekend .
Before leaving the area , make a stop at Chaumette ’ s second tasting room , near the restored Bequette-Ribault House in old Ste . Genevieve . Bequette-Ribault is one of only five poteux-en-terre ( post in the earth ), vertical log Creole structures left in the U . S ., whose past is intriguing to learn about while imbibing .
Winter nights are long and cold , and many prefer to simply chill out in front of their own fireplaces . And that ’ s fine with me , too , if I have a cup of hot mulled wine . One of my favorite recipes comes from the historic Stone Hill Winery , Missouri ’ s oldest winery , whose winemakers know how to chase away winter ’ s chill . Stone Hill generously shared its recipe for Mulled Wine with Gazelle readers to enjoy and to help keep them warm all winter long . Check it out at gazellestl . com .
Corbett is the author of “ The Gilded Table ,” “ Pushcarts & Stalls : The Soulard Market History Cookbooks ” and “ Unique Eats and Eateries of St . Louis .” She can be contacted at suzannecorbett @ me . com .
SAVVY I SOPHISTICATED I SASSY 75