Chef Vivian Howard Visits Biltmore’s Winery

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Biltmore is a proud sponsor of the PBS series A Chef’s Life hosted by chef, restaurateur, and cookbook author Vivian Howard. Last fall, Chef Vivian visited Biltmore for a behind-the-scenes look at America’s Largest Home®, which includes America’s most-visited winery. Biltmore winemakers Bernard Delille and Sharon Fenchak were Chef Vivian’s expert guides to help her enjoy learning more about our award-winning Biltmore wines—and tasting them!

We sat down with Vivian recently to reminisce about her visit and learn what she took away from the experience:

Biltmore's vineyard on the west side of the estate

Q: What was the most interesting thing you learned about how wine is made at Biltmore?
A: I was fascinated by the challenges faced by the Biltmore winemakers. Weather is a factor whatever you are growing and it is no different at Biltmore. The vineyard is in a valley, where it gets cold and freezes. Hurricanes from the East Coast and Gulf Coast can also bring lots of rain to the North Carolina mountains. Despite the challenges, I think it speaks to Bernard’s and Sharon’s skills as winemakers that they consistently produce great tasting wines.

Biltmore wine stored in barrels

Q: Were you surprised by any part of the experience? 
A: We did a Malbec barrel tasting, which was really fun. I had never done that before. It was interesting to taste a wine in the middle of the winemaking process. Most people only ever get to taste the finished product.

Biltmore winemakers Bernard Delille and Sharon Fenchak in the labe

Q: What else was a highlight of your visit? 
A: I loved hearing the stories of how Bernard and Sharon ended up at Biltmore. Bernard came from France more than 30 years ago to be the assistant winemaker. He went from the Pyrenees to the Blue Ridge Mountains. Sharon, who grew up in Pennsylvania, decided as a nine-year-old who was fascinated with science, fermentation, and yeast that she wanted to become a winemaker. Her parents didn’t drink alcohol. But her time spent in Italy while in the military furthered her ambition. I think it’s interesting how their two very different paths lead them to working together at Biltmore.

Q: What is your approach when it comes to food and wine pairings? 
A: My husband Ben and I try to choose wines that we like and that are relatively food friendly. Neither of us gravitate toward heavily oaked wines. Most of my food pairs well with lighter reds or medium-bodied whites. In fact, the wine list at Chef & the Farmer includes two Biltmore Estate wines: the Biltmore Reserve Viognier 2015 and the Château Reserve Blanc de Blancs 2015 sparkling wine.

Sparkling wines at Biltmore

Q: What is your favorite Biltmore wine? 
A: I’m fond of their sparkling white wines. My favorite thing to drink right now is an Aperol spritz, which is a traditional Italian cocktail that combines sparkling wine, club soda and Aperol, a sweet orange and bitter liqueur. The Château Reserve Blanc de Blancs, which I mentioned is on our wine list, and their Biltmore Estate Blanc de Noir sparkling both make a good Aperol spritz.

Biltmore Winery at sunset

Q: What was your favorite part of the visit? 
A: I am far from a wine expert but I loved learning about wine from Sharon and Bernard. Being in the middle of that breathtaking winery really brought the winemaking process to life. Besides, who wouldn’t want to listen to Bernard’s French accent all day?

Take a tour of Biltmore’s Winery

Want to experience your own behind-the-scenes tour of the Biltmore Winery? Join us for our one-hour tour offered daily for $10 per person.

Inside Biltmore Blooms: Balancing Books and Blossoms

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Each spring, our floral team is tasked with creating imaginative displays throughout America’s Largest Home® in honor of Biltmore Blooms. This year’s theme is “Celebration of Flowers,” highlighting Vanderbilt family celebrations. However, as Biltmore Blooms is coinciding with Designed for Drama: Fashion from the Classics, our new exhibition inspired by George Vanderbilt’s love of literature, you may also notice another motif in the decorative arrangements: books.

Designed for Drama Book Tornado

The floral design in the Entrance Hall during Biltmore Blooms often introduces the theme for each event and exhibition, and this spring is no exception. The most notable element is a massive swirl of natural dried honeysuckle vines, somewhat resembling a tornado, suspended over the table. Amid the faux and dried flowers are printed pages and books from local thrift stores that appear to be flying.

“We hope this feature might suggest to our guests that the books and the knowledge they represent can become creative inspiration—something much greater than ‘just a book,’” explains Cathy Barnhardt, Floral Displays manager.

Beneath the beautiful whirlwind, the Entrance Hall table is covered with an eclectic collection of ferns and orchids—the same flower that adorned Cornelia Vanderbilt’s 25th birthday celebration—as well as glass cloches and vases, magnifying glasses, and books, bringing together both themes of the season in a seamless fashion to celebrate Biltmore Blooms.

Anchoring the table display is a large Wardian case with even more orchids inside. The petite glass greenhouse gives the display a whimsical feel, but it also serves as a nod to the delicate flower’s unique history. In the early 1800s, orchids and other exotic plants were shipped from the tropics in protective Wardian cases to make their European debut.

“The table décor suggests that George Vanderbilt’s love of books and knowledge came together with his love of home and gardens to create Biltmore,” says Cathy.

Join us this spring as we celebrate Biltmore Blooms and Designed for Drama with this breathtaking display and more.