How Virginia’s 2025 Stewards of Wine Are Fueling the Commonwealth’s Growth

Stewardship at the Heart of Virginia’s Wine Boom

Virginia wine is no longer a quiet local secret. From structured Cabernet Franc to ageworthy blends and characterful petit verdot, the Commonwealth is firmly on the radar of serious wine drinkers. Yet bottles do not leap from vineyards into glasses on their own. Growth depends on a network of partners who champion Virginia wine where it matters most, at the table, at the bar, and on the retail shelf.

The Stewards of Virginia Wine Awards shine a light on those partners. The program recognizes restaurants, wine bars, and retailers that make Virginia wine a cornerstone of their lists, invest in staff education, and create experiences that put local bottles front and center. Their work is one of the quiet engines behind the Commonwealth’s wine momentum.

How the Stewards Program Works

Each year, wineries, distributors, trade professionals, and consumers nominate the businesses they see doing exceptional work with Virginia wine. Eligible nominees share how they weave local bottles into their menus, flights, events, and day to day service. A professional judging panel reviews the applications against an official rubric that looks at commitment, creativity, and impact.

The result is a curated list of Stewards who are not just pouring Virginia wine, but actively shaping how guests discover it. They build deep lists of Commonwealth producers, design tasting experiences that compare regions and grape varieties, and treat Virginia reds and whites with the same respect given to the classic names of Europe and the West Coast.

The 2025 Stewards of Virginia Wine form a cross section of that energy, from intimate wine bars to destination resorts and highway side markets that tempt travelers with a bottle for the road trip home.

Restaurants and Wine Bars Championing Virginia Bottles

Natural wine, serious stewardship

In downtown Staunton, Accordia takes the idea of stewardship seriously. Known as a natural wine bar and eatery, it curates a broad selection that mixes international bottles with thoughtful Virginia choices. Guided tastings and food pairings give local wines room to show their structure and complexity, whether alongside charcuterie or richer meat dishes.

At the Virginia Museum of Fine Arts in Richmond, Amuse Restaurant (VMFA) proves that a museum restaurant can lead from the cellar. A well constructed wine list turns a visit into a full sensory experience, with Virginia wines pouring alongside the art. A savory braised short rib finds a natural partner in a textured Virginia red blend, and diners walk away with a new appreciation for what is grown in state.

Charlottesville’s Beauty Champagne & Sugar Boutique brings a playful, sparkling focused lens to stewardship. Its bistro and wine shop format creates an easy on ramp for guests to explore Virginia fizz, rosé, and lighter reds by the glass. Tasting events and wine club offerings help build a loyal following for local producers.

In Northern Virginia, Cork & Fork Fine Wine Merchants treats Virginia labels as peers to benchmark wines from around the world. The shop and bar lean into education, encouraging guests to compare a Virginia Cabernet Franc with Old World and West Coast examples. It is the kind of comparative tasting that shows how far the Commonwealth’s reds have come in ripeness, balance, and ageworthiness.

Charlottesville’s Ethos Wine & Tea brings wine, tea, and small plates together in a relaxed, community driven space. Virginia bottles are woven through the list, offered in approachable flights that invite new drinkers in without intimidating jargon. Thoughtful small plates and cheese boards give the wines the kind of savory back up they deserve.

Destination dining that puts Virginia first

In the Shenandoah Valley, L’Auberge Provençale has long been a pilgrim spot for food and wine lovers. The inn and restaurant use their elevated setting to showcase Virginia wines alongside classic French inspired cuisine. Rich meats, slow braises, and carefully aged cheeses are matched with structured Virginia reds and textured whites, proving that local bottles can stand comfortably in fine dining service.

Over in Marshall, Field & Main Restaurant brings a farm and fire driven menu to life with an equally grounded wine program. Cellar picks from top Virginia producers are poured beside wood grilled steaks, heritage pork, and game. The staff is trained to talk about vineyard sites, vintages, and tannin profiles in language that feels welcoming to guests, which is one of the clearest signs of true stewardship.

Virginia Beach’s acclaimed Terrapin Restaurant delivers coastal fine dining built on local ingredients. The wine list treats Virginia as a serious coastal region as well, pairing seafood and richer mains with everything from bright, mineral driven whites to generous, barrel aged reds. Visitors who may have arrived with Napa on their minds often leave with a new respect for Virginia’s coastal wine potential.

On the Northern Virginia dining scene, The Portofino Restaurant brings an Italian lens to its stewardship. Classic dishes like osso buco or hearty ragùs are paired with Virginia wines that echo Old World structure while speaking clearly of the Commonwealth’s sun and soils. By presenting local bottles alongside Italian staples, Portofino helps guests see Virginia wine as part of the global conversation.

Hospitality icons leading by example

Stewardship also shows up in destination hospitality. At Hot Springs, The Omni Homestead Resort uses its sprawling dining and bar program to pour a wide range of Virginia wine. From casual outlets to more formal dining rooms, guests encounter local bottles by the glass and bottle, often paired with regional dishes built around lamb, beef, and mountain game.

In Charlottesville, The Wine Guild of Charlottesville functions as both a buying club and an educational hub. Members gain access to carefully selected Virginia wines, along with detailed tasting notes and pairing suggestions. By treating Virginia bottles with the same serious lens applied to classic European regions, the Guild helps grow a more informed, confident local consumer base, which is vital for long term industry growth.

The Workshop at The Wool Factory in Charlottesville blends café culture, wine bar energy, and food friendly plates under one roof. Its wine program gives Virginia producers prized real estate on the list and on the shelves, where guests can taste, then take a bottle home. That kind of everyday visibility is exactly what keeps momentum for Virginia wine building beyond the tasting room.

Retailers and Markets Turning Curiosity into Commitment

Shops that make Virginia wine an easy choice

Charlottesville’s Feast Market & Café is a natural bridge between Virginia farms and Virginia cellars. Guests can build a plate of regional cured meats and cheeses, then get guidance on which Virginia bottle will pull the whole spread together. That direct connection between local food and local wine helps both sides of the table grow.

In downtown Charlottesville, Market Street Wine has long been a destination for thoughtful wine buying. Its shelves feature a strong showing from Virginia producers, placed in context with comparable wines from other regions. Staff recommendations often steer shoppers toward Commonwealth reds and whites with the structure and character to please skeptical Cabernet or Pinot drinkers.

Further north, Rootstock Wine Bar and Provisions creates a hybrid space where guests can enjoy a glass on site, then grab a bottle for later. Virginia wines play a starring role, woven into themed flights and paired with hearty small plates that show off their food friendliness.

For travelers, Vino Volo, Dulles Airport might be their first or last taste of Virginia. Its airport setting makes it a powerful gateway to the region. When the by the glass list features thoughtful Virginia selections, suddenly a layover becomes an introduction to the Commonwealth’s wine story.

Markets and farm hubs amplifying local bottles

Along Interstate 81 in the Shenandoah Valley, Valley Pike Farm Market offers a snapshot of what “local” really looks like. Shelves stacked with regional produce, meats, cheeses, and pantry items are joined by a well chosen selection of Virginia wines and ciders. Road trippers who stop in for snacks often leave with a bottle or two, extending Virginia wine’s reach far beyond the vineyard gate.

Why Stewardship Matters for Virginia’s Future

Every great wine region relies on more than vines and barrels. It needs stewards who will put their reputation behind local bottles, pour them confidently, and show guests how beautifully they pair with real food. In Virginia, that stewardship is accelerating growth. Restaurants treat Virginia reds as serious partners for steak and lamb. Retailers hand sell bottles with aging potential. Markets and airport bars introduce visitors to wines they did not expect to find here.

The 2025 Stewards of Virginia Wine demonstrate what happens when hospitality businesses embrace local producers as partners, not afterthoughts. Their work deepens the market for Virginia wine, supports continued investment in vineyards and cellars, and ensures that guests across the Commonwealth encounter Virginia bottles at their best. That is how a promising wine region matures into a trusted, long term player on the world stage.

Hungry for more stories of the people, bottles, and places shaping Virginia wine’s next chapter? Explore more features, plan your next tasting trip, and share your own discoveries with fellow wine lovers using the social links below