Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 1 of 6 · from the scan, no model involved
Hartman said he did not want to do anything loud that would disturb the winery’s neighbors, so offering barbecue was right in line with his experience and the area.
"Here we need something that's not offensive," he explained. "A lot of wineries do things like rock concerts and stuff, but we don't want to do that." _
Visitors to Christenson Ridge have a full spread of food from which to choose. Hartman smokes ribs, turkey, pulled pork, trout and blue fish accompanied by side dishes like baked beans, coleslaw and rolls.
Diners can sit outside on the winery’s scenic hill-top patio while eating and enjoying one of Hartman's four wines. Christensen Ridge produces two reds - a merlot and a Tuscan blend — and two whites - a chardonnay and a viognier.
Hartman’s 12-acre vineyard is in one of the most ideal grape-growing locations in Virginia. The vines are at the top of a hill that receives a constant breeze to keep the fruit dry and prevent mildew from setting in.
Hartman said he works closely with John Delmare of Rappahannock Cellars and learned to make wine from Chris Pearmund of Fauquier County's Pearmund Cellars.
Hartman spent a year in the
86.5%