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By Michael Birchenall
Weekender Wine Writer
o appreciate wine is to f # appreciate food. They
f go side by side. And
while sipping a glass of fine wine, this ultimate experience excites the senses by the marriage of complementary food and wine.
The Blue Ridge Heritage Wine Festival adds that dimension to the tasting with a diverse group of restaurants, caterers and concession specialists serving their foods to the wine-tasting audience.
From barbecued tofu to funnel cakes, the food available at this year’s festival will please the palate and both challenge and complement the Virginia wines.
While I haven’t tried to find a match yet for a fried dough, one of the French hybrid red wines like a chancellor or a chambourcin with their off-dry fruity flavors should go quite nicely with the tofu.
Clinton and Marcia Haughton, of Exotic Tropical Caterers from Springdale, bring their Caribbean cuisine to the festival for the second year. From the jerk chicken and curried goat to their conch fritters, the spicy foods of the islands will challenge the Vir
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