Montaluce Winery and Le Vigne Restaurant-Dahlonega, Georgia and a recipe for Berkshire Pork Meatballs
Le Vigne has always had a farm to table philosophy. Chef Hartman serves breads made in house, house-cured bacon, local meats and produce. Rob said they currently have a small farm area, but are looking at planting much more of the land for growing more of their own produce.
He also told us the wines they are making reflect more of a local European house wine tradition of winemaking. The food is the focus and the feast and wines are there to accompany the food. Many of the California wines are more about the wine being the focus and the food is the accompaniment.
If you have had a big Cabernet or an oaked Chardonnay, you will understand the difference. The Chardonnay at Montaluce is unoaked and is more of a French Chardonnay. It lends itself to food very well and is lovely to sip all by itself.
Their Rosé (Risata) is also perfect to drink on a gorgeous afternoon outdoors (we had some of that as well). It is lovely paired with the Charcuterie plate. Everything was sooo good, especially the Black Mountain Blue goat cheese from Spinning Spider Creamery (I saw the process of making this cheese on one of our other On the Road adventures to the goat dairy farm. Remember Colbert? That’s a face you can’t possibly forget!).