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first grape vines in the Blue Ridge Mountains near Floyd in 1976, when there were no other working wineries in Virginia. In 1982, David Morrisette produced his first commercial wine (in his basement with the help of Hans, a black Labrador Retriever). Hans later inspired the Chateau Morrisette's s crest design, vintage names and pet-friendly culture. Chateau Morrisette has grown to become one of the largest wineries in Virginia, producing 60,000 cases of 19 different wines per year. Signature Wine: black Dog Wine A unique blend of chambourcin, cabernet, merlot and petit verdot producing an exceptionally smooth semi-dry red wine. Its appealing spicy character and medium body enhance many dishes as well as light hors d'oeuvres. Reasonably priced at $11 per bottle, Black Dog Wine has become a customer favorite, noted for smoothness and value. Signature event: Black Dog Wine and Beach Music Festival, Saturday, Oct. 12, 11 a.m.-5 p.m. Admission includes wine tastings, souvenir wine glass, winey tour and beach music concert by The Tams. Advance tickets $25. Gates open at 10 a.m. after the love affair After such an intense (yet brief) love affair, it may be hard to rekindle your passion for local fare when you return to your regular routine. Fortunately, you can always continue your new relationship. Try these chef secrets to spice things up and to keep the home fires burning. hotel roanoke chef Secrets In 1938, Chef Fred Brown developed these recipes when asked to come up with something memorable for the Regency Room in the Hotel Roanoke. The signature dishes are still served today. HOTEL ROANOKE PEANUT SOUP 2 quarts chicken broth 1 pint peanut butter 1 small onion diced 1/2 cup ground peanuts 1/4 pound butter 1/3 teaspoon celery salt 2 branches celery diced 1 teaspoon salt 3 tablespoons flour 1 tablespoon lemon juice Melt butter in cooking vessel and add onion and celery. Sauté for 5 minutes, but do not brown. Add flour and mix well. Add hot chicken broth and cook for a half hour. Remove from stove, strain and add peanut butter, celery salt, salt and lemon juice. Sprinkle ground peanuts on soup just before serving. (Serves 10) SIGNATURE WINE COCKTAIL: BLACKBERRY SANGRIA 2 ounces Blackberry Wine 2 ounces Chambourcin Wine Juice of one orange wedge 1 ounce soda water Ice Cherries and oranges for garnish HOTEL ROANOKE SPOONBREAD 1 1/2 cups corn meal 5 eggs 1/8 pound butter 2 cups milk 1 teaspoon sugar 1 1/2 cups boiling water 1 1/3 teaspoon salt 1 teaspoon baking powder Mix corn meal, salt and sugar together and scald with boiling water. Add melted butter. Beat eggs and add milk to eggs. Combine two mixtures and add baking powder. Pour into baking pan and bake 30 to 40 minutes at 350 degrees. ( Serves 10) 96 l Macon Magazine october/noveMber 2013