After working primarily with apple-based ciders and wines for many years, Barnard’s Fable Farm Fermentory will release its first grape wines on Saturday, May 5. Red, white and other varieties come from naturally fermented Vermont-grown fruit harvested in 2016 and 2017. The portfolio tasting on Saturday will also include a honey wine — made with birch sap and sumac berries — and grape-apple blended wines, along with Vermont cheeses, house-cured meats, woodfired sourdough pizzas and other small bites.
The original print version of this article was headlined “Crumbs”
This article appears in Apr 25 – May 1, 2018.
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