Vine and Grape Kitchen / Hops Kitchen's cuisine can be described as the culmination of the tastes, smells, and sights that I experienced traveling and living in Southeast Asia, Central America, Southern Florida, New Mexico, Colorado, Ohio, and now Virginia.

All of our vines have been planted in the past two years, giving our visitors unique insight into the vineyard start-up process.  We are currently growing six varietals: Cabernet Franc, Chambourcin, Chardonnay, Petit Verdot, Vidal Blanc, and Viognier.  The Shenandoah Valley AVA, established in 1982, is becoming one of the well-known American Vitacultural Areas of Virginia due to its favorable growing conditions and ability to produce a large number of varietals.

Sudha’s knowledge of complex spices acquired during her childhood in India enable her to coax latent flavors from her grapes that perhaps would be overlooked by others. Her focus is to create graceful wines that are a true reflection of the fruit and to produce Virginia wines of the highest possible quality.