Sip and Stay

Hospitality Sip and Stay barn

From expertly crafted seasonal menus and wine pairings to culinary events and vineyard dinners,

the Inn at Grace Winery entices culinary travelers in the heart of the Brandywine Valley.

Contributed by BnBFinder

Perched on the crest of 50 acres of bucolic farmland paradise in the Brandywine Valley of Pennsylvania, the Inn at Grace Winery serves as a tranquil haven set on a historic Pennsylvania property. As the only bed and breakfast in the state with a working onsite winery, the inn has been hosting guests looking to sip and stay in the region for over 30 years.

Part of William Penn’s land grant to the Hemphill family, the original Quaker farmhouse dates back to 1734, with the Hemphill’s later adding a Georgian addition in 1815. The property also once housed the British after the Battle of the Brandywine in 1777 and served as a safe house in the Underground Railroad.

Welcoming guests for over three decades, Inn at Grace Winery offers 15 distinct luxury accommodations, each guestroom tastefully appointed, featuring queen beds and private ensuite baths.

From Barn to Vine to Glass

While Pennsylvania may be home to the Liberty Bell, Hershey Park and Gettysburg Battlefield, it is also a “lesser known” destination and hidden gem for wine lovers. As the fifth-largest grape-growing region in the country, many oenophile’s may be surprised to hear that they have neglected the more than 200 wineries in the state that produce one million gallons of wine annually.

Thanks to the moderate climate and rolling hills, the Keystone State has been producing award-winning wines and managed to draw the attention of locals and expert sommeliers alike. With 14,000 acres of some of the most fertile grape-growing land on the East Coast, Pennsylvania presents the ideal terroir for emerging French-American hybrid grapes and traditional vinifera varieties. The Brandywine Valley, in particular, which serves as the home of Inn at Grace Winery, boasts spanning scenic southeastern Pennsylvania landscapes and various locally blended wines.

The question that uncorked the idea for a winery was simple: “What are you going to do with the old barn?” Owners Chris Le Vie and his wife, Vicki, were asked this question many times over a number of years and the answer varied depending on who asked, but the concept of creating a winery always seemed to be part of the answer. Finally, in 2007, vines were ordered, a tractor was delivered and that old barn became the inn’s onsite winery.

Once a malting barn used to malt barley and other grains for distilled spirits and then altered to be used for livestock, storage and parties, new life was breathed into the 1750s bank barn after a two-year renovation process. In keeping the vintage charm and historic integrity alive, design elements were carefully thought over. The sinks were made from an original horse trough and the bar top had been fashioned from the original steps of Independence Hall.

In April 2008, the first 4,200 vines were planted followed by a second planting of 4,700 the next year. In 2009, the winery crafted its first vintage. Today, the winery successfully produces more than 1,500 cases of wine a year and growing. With an expert sommelier, intimate tasting room, and rolling onsite vineyard in the heart of the Brandywine Valley, Inn at Grace Winery provides the quintessential atmosphere to sit back, relax and sip on expertly crafted local wine.

Much like East Coast weather, the inns wine-pairing menu is continuously changing with the seasons. Warm up with a full-bodied 1734 Red Blend in the winter and in the spring, sip on a refreshingly crisp, aromatic Pinot Gris. Boasting two tasting rooms on the property, guests can enjoy everything from seasonal cocktails, fine wines, beer and light fare every weekend either indoors in the Barn Tasting Room or out on the Vineyard Tasting Patio.

Crafting Culinary Community Experience

“Nose to tail.” “Seed to sprout.” These are the culinary ideals that the Inn at Grace Winery exemplifies when it comes to providing a unique culinary experience for guests. With a focus on seasonal, locally sourced concepts, all dishes are meant to utilize every ingredient possible. Having a tremendous respect for the people growing and raising the food that we eat, Executive Chef Scott Megill believes there is flavor in everything. His love of food and the industry began at 16 years old and only grew from there as his belief in quality, flavors and creativity influenced his career.

Hospitality Sip and Stay Chef Scott MegillIn accompanying seasonal vinos comes an expertly crafted menu with dishes that bring the food and wine pairing experience to another level. Marrying top-notch wines and exquisite food, the inn provides a unique and intimate setting with the weekly culinary event Dinners with Grace. The five-course private dinner party is held in the speakeasy wine cellar and features a seasonally driven menu with expertly paired boutique wines.

During the summer months, the historic farm and vineyard serves as the breathtaking backdrop for the unique dining experience. The early summer Dinner with Grace menu features five French-inspired dishes from foie gras, paired with 2015 Rose, to Rabbit Spaetzle, complimented with a 2013 Reserve Chardonnay and finished with a trio of doughnuts and Gracie White.

Yet another exceptional dining experience offered to guests monthly is the recently launched Dine with Grace Supper Series. From now until November, on the last Wednesday of every month, Grace Winery will host a dinner for 30 to 40 guests held on various locations of the property from the bocce court to the middle of the vineyard among the grapes. In collaboration with outside guest chefs, Chef Megill curates a creative six- to seven-course menu for the dinner soirees.

Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six-course supper beginning with atuffed squash blossoms featuring roasted summer squash, farro, Farm at Doe Run cheese and basil pesto followed by herb porchetta, diver scallops and dry-aged rib eye with roasted chanterelles, mushroom escabeche and sweet onion soubise served in red wine reduction.

Finishing off with Shellbark Chevre and beet terrine coupled with variations of berry preparation and black walnut tuille, the sumptuous affair was rounded out with slices of decadent chocolate icebox cake with red wine juneberry gelee, cardamom mousse and coca nib cookie. This all comes for the price of $95 and for $35, guests can opt to add an expertly paired wine sampling to their culinary adventure.

When staying at the Inn, all guests enjoy a wonderful a la carte menu of tasty treats conjured up by Chef Megill. Perhaps most popular are the chardonnay-basted eggs and the omelet of the day, made from fresh ingredients picked right from the garden.

Grace Winery is truly a gem in the heart of Brandywine, a pastoral paradise made up of the quaint townships that lie along the banks of the Brandywine River. So pack your bags, check into the B&B called Inn at Grace Winery and enjoy your stay in the backcountry of the commonwealth. A porch, the sunset and a glass of Rosé are waiting for you.

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