Edible Blue Ridge Summer 2022

community college program and offer students an easy transition to a college education. is type of program is common in Europe, and a similar model is offered at a community college in North Carolina. “A lot of countries, like France and Germany, have high school programs. ere are some well-known winemakers in Virginia that are graduates of such [programs]. ey go to high school, they have technical teach ing, and come out as people who can work in the vineyard, who know about viticulture. It would be nice to have this in Virginia, [because] we really need a pipeline of young people working in this industry,” says Seillier-Moiseiwitsch. Often you will hear that vineyard work is seasonal and doesn’t pay well. Seillier-Moiseiwitsch aims to try and change that misconception. “Some [people] have a prejudice that this is just a seasonal job, and of course it can be, but it’s not just seasonal work. And some have a prej udice that it’s not well paid and, yes, of course you can have a stingy vineyard owner, but some of us pay decent salaries with benefits, and I want the local young community to be aware of that.” When Seillier-Moiseiwitsch visits schools or has students come to her vineyard, she ends every talk or session with a tasting of verjus — a non-alcoholic, tart and sweet grape juice. Unknown to the general public, but often used by chefs and mixologists, verjus may be used as a replacement for vinegar or other acids. “We offer it as a drink to those underage or those not wanting to drink wine. You can put spar kling water in it and you have a very refreshing beverage.” e Inn at Willow Grove has purchased verjus in previous years to use in their kitchen, as has ree Blacksmiths restaurant and the Salaman der Resort & Spa in Middleburg. Revalation’s verjus can be purchased at the vineyard and in select wine shops such as Market Street Wine in Charlottesville. What are the future plans for Revalation? ey are currently develop ing a new tasting room and will soon begin to produce their wine onsite, hiring a full-time winemaker.

Photos by Javier Luces

nity. Every weekend, from the beginning of April until the end of November, Revalation hosts pop-ups where local artists can come and sell their work. “Our business is not to be a wine bar. We are pretty low-key; we try and offer a relaxing atmosphere. We’re all about the wine, but at the same time, really want to be well-integrated in the community, having local people work for us but also helping other businesses and artists in our community and surrounding counties.” Revalation Vineyards is open Friday-Monday. Reservations are encour aged and guests must be 21 years of age or older. Dogs are allowed on the property but must be leashed at all times.

ey are also passionate about supporting the arts and their commu

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