The result is a portfolio of eminently drinkable selections like Piquette, a refreshing wine spritzer made from freshly pressed grapes and sparkling water, Pét-Nat Pinot Gris, a crisp and lively single-vineyard, naturally sparkling Pinot Gris, and Carbonic-style Cabernet Franc, which is fermented with wild yeast and canned without fining or filtering.
“These wines are really unique – very vibrant, clean, well-made wines using only Maryland grown grapes,” explains Nowak. “When we started working with the wines at the restaurant, I knew I wanted the do some type of event with them.”
That event will combine the informal fun of a family barbecue with the boundless joys of a natural wine tasting. Guests will wash down barbecue dishes like chicken, ribs, corn on the cob and potato salad with a broad selection of Old Westminster wines by the bottle, can and keg. There will be plenty of moist towelettes as well, promises Nowak.
The farm and winery are owned and operated by siblings Drew, Lisa and Ashli Baker. Drew will be at the event to discuss his family’s philosophy and approach to sustainable winemaking.
Tickets (available here) are $45 and include food and five wine-tasting tickets. Additional tickets will be available for purchase as will all the wines being sampled.
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This article appears in May 29 – Jun 4, 2019.
