I’m about ten days later than I intended to be in posting this video, but better late than never, right? This is the episode that we shot during our Berks County Wine Trail visit back in January. It was a really great trip and one I highly recommend to anyone in the Philadelphia region who’s looking for an easy weekend getaway. And you never know, you might find a giant stash of second-hand jars (as we all know, that never fails to make my day).

Last weekend (not this very snowy one just past, but the one before that), Scott and I piled into our 18 year old Subaru and took off for Reading, PA, and spent a couple of days exploring several of the stops along the Berks County Wine Trail (and in the process, filming an episode of Fork You). Up until recently, I’d not been particularly familiar with the concept of wine trails, but having spent a little time on one, I’m a fan. It’s a fun and visitor-friendly way to explore a region of the state and sip a very broad spectrum of wine.

Neither Scott nor I are huge wine drinkers. I like a glass now and then, and when around the right people, (I’m looking at you, David Snyder) I can really get into the ceremony of swirling, sniffing and thinking about the diversity of flavors in each sip. While he does appreciate a glass of bubbly, Scott is even less interested in wine than I am. And yet, we had a really great time on this trip, visiting the wineries and trying a tons of different wines. It’s nice to know that one doesn’t have to be an established vinophile to enjoy a wine trail weekend.

Our first stop was the Clover Hill Winery shop at the Boscov’s Fairground Farmers’ Market in Reading (what a great indoor farmers’ market it was too! It reminded me a lot of Lancaster’s Central Market). A very sweet and engaging woman named Deb poured us tastes of six different wines and generally made the experience a complete delight (and made us feel completely comfortable with the fact that we were drinking wine before 11 a.m.). My favorite was the Chambourcin (I’m a sucker for a dry red), while Scott (and his sweet tooth) found their Strawberry and Pear wine to be right up his alley.

Oh, and the picture you see up there of those smokey cheesers? Those little guys are delicious (and deadly, as they’re all butter, cheese and sausage, bound together with a bit of dough).

Soon enough, it was time to say good-bye to our new friend Deb and head to Manatawny Creek Winery in Douglassville. There, we were greeted by Darvin Levengood, who spent more than an hour with us, teaching me how to say Gewurztraminer, sharing some of his favorite wines (all made by his daughter Joanne, an accomplished winemaker who studied at the UC Davis wine program) and giving us a tour of their fermentation and bottling area.

It was here that we learned the basics of wine sales, as well as the fact that the state of Pennsylvania taxes alcohol differently from the Federal government, making for complex bookkeeping for winemakers (sounds like a line of work I’ll be staying far, far away from). We also got a brief tutorial on the process of removing the yeast particles from sparkling wine after it has done it’s bubble-making work. It was fascinating.

When we left Manatawny with plans to visit a third winery on Saturday afternoon. However, when we started the car back up after lunch (really good burgers at Union Jack’s Inn), something was wrong. It had developed a throaty rumble, akin to a souped up hot rod. We called Blair Winery (our third stop of the day) and told them we weren’t going to be able to make it. Missy Blair, our contact there, was really flexible about the whole thing and told us not to worry.

Sunday morning, we checked out of our room at the Reading Crowne Plaza (a terrific hotel with an indoor pool, comedy club and jazz nightspot), climbed back into the car (patched and road-ready thanks to Perry at the Reading Pep Boys) and headed off to Long Trout Winery in Auburn, PA. Long Trout is a hoot. As you can see from the picture above, their tasting room is totally wacky, every corner bedazzled by sixties rock and pop culture ephemera.

The wines are also different from anything I’ve ever tried before. We came home with a bottle of strawberry and milk chocolate wine, called Instant “O.” Other really intriguing ones included a vegetal Old One Eye and the Sour Cherriola. If you are in the Auburn area and appreciate a hippie culture and the work of a highly creative winemaker, I recommend stopping here.

Next was Pinnacle Ridge Winery, in Kutztown (we did take a brief detour in order to visit the Hamburg, PA Cabela’s. That place is a circus). This light-filled tasting room was a welcome relief from the chilly day and we were particularly delighted by the friendly grey cat who trotted up to greet us.

Of all the wineries we visited on this trip, Pinnacle Ridge was my favorite. I think that’s mostly because it was the most familiar. It had a look and feel of some of the wineries I used to visit when I was in college in Walla Walla. Additionally, their wine was amazing. We were particularly blown away by their ice wine. Amazing stuff!

Our last stop was Blair Vineyards. We were originally scheduled to visit them on Saturday, but postponed after our car trouble. Happily, they were incredibly flexible and made room for us to stop by late Sunday afternoon. It’s a long, curvy drive up to their tasting room and production facility, but totally worth it. This family-owned and operated winery is one to watch (and I’m saving the bottle of Pinot Gris we bought from them for something special).

And that was our weekend. I was really delighted to discover so many terrific wines being produced within an hour and a half from home. I’m really looking forward to finding out more about Pennsylvania wines!

To see more photos from the weekend, click here.

Thing is, we still have a whole lot of fondness for Fork You, despite the fact that in the last nine months, we’ve hardly posted any episodes. And so, now that all this wedding stuff is behind us, we’re doing our best to resuscitate the show. In addition to this one, in which we taste test cupcakes from three different area bakeries, we’ve got two other episodes in the can (as they say in Hollywood). Which ‘cake reigns supreme? You’ll just have to watch to find out!

We’ll be making appetizer-y food this time around, including a savory mushroom pate, a flatbread with asparaugs and caramelized onions and summer-y bruschetta.

Goodness, it’s been, what? Two and a half months since we posted a new episode of Fork You? Scott’s had a little break from his most recent writing project and so decided to use that time productively to get a new episode up for your viewing pleasure. We filmed this particular show during Philly’s Beer Week and made sure to include at least one bottle of brew in every recipe. The brisket recipe I demo in this one is my preferred way of braising that particular cut of beef and is amazingly flavorful. While we’re not exactly heading into the season for slow braises, I recommend that you bookmark this one for the fall. It’s that good.

As always, festivities will be starting at 2 pm at Foster’s Homeware, 399 Market Street.

Fork You: Bee mine from Fork You on Vimeo.

The latest episode of Fork You is up. We filmed this one last summer during a visit to Anne and Tony‘s house out in Jenkintown. For the last few years, Anne has been keeping bees at home for the last couple of years and so had us out to check out her hives and learn a little about how honey is made. It was really interesting and made me want to have my own hive someday (sadly, not possible in my current living situation).

In other news, I’ve been doing some writing over at Super Eco of late and my second feature ran today, all about ways to eat local during the winter (you can find the first one, about the meaning of organics, here).

Time for more Fork You (Scott’s really churning them out these days – they’ll be another up next week!). This one is a favorite of mine, because I’m a huge fan of homemade jam and pickles. There’s something lovely about making these things yourself instead of simply picking them up at the store and during the peak of summer (something I’m longing for at the moment) it’s so easy to put them together. When you’re in the midst of winter, there’s nothing better than having the ability to open up a jar full of summer (it’s all that’s keeping me going through these 27 degree days and 19 degree nights).

In other Fork You news, I never did post about the episode we filmed last fall with Scott Grzybek of Zukay. In Fork You: Ferment Everything, we make a fermented apple/pear condiment, sauerkraut and pickled daikon radish. All delicious!

The latest episode of Fork You Live is edited and ready for your hungry eyes! I was happy that we were able to sneak another installment in before the year turned over. The recipes aren’t posted to the Fork You site yet, but I will get them up over the weekend (the Napa Cabbage Slaw we make in that episode is particularly tasty dish).

Additionally, for those of you in the Philly area, we’ll be at Foster’s (399 Market Street) tomorrow at 2 pm, recording in front of a live audience. We’re making oven-roasted salmon, braised kale and an orange-y couscous salad. As always, the eats will be delicious and tastes will be free.

I had grand intentions of participating in NaBloPoMo (in which you post a blog post every single day of November). However, as you may have noticed, starting last Thursday, I’ve been stumbling a little in pursuit of that goal. No matter, I’m getting back up on the posting wagon and am posting this to show you that LOOK! We’ve got another new episode of Fork You for your viewing pleasure. After so many months without an episode, this feels like an embarrassment of riches.

And, if you’re looking for even more Scott and Marisa food video, we’ve been posting these short little episodes over at ParentDish for the last few weeks.