BAR TAKEOVER: QUARTZWOOD FARM & PATOIS CIDER Quartzwood Farm Quartzwood Farm, a project of husband-and-wife team Ben Sedlins and Sarah Searle, started with the idea that wine doesn’t have to be the same grape used in the same way, over and over again. Quartzwood wanted to think outside the barrel, so to speak, particularly with the use of hybrid grapes in new wines. As such, Quartzwood has been producing hybrid pet nats, Charonel, and a carbonic Tannat for four vintages. The wines are Loudoun-grown, hard to come by, and delicious. Ee are lucky to have them in house for their forth (forth!) Bar Takeover. Patois Cider Remember, wine lovers: fermentation does not belong to grapes alone. Apples, pears, peaches, grains, and so much more can and do develop into intriguing and fun beverages. Patois Cider is doing their part to revitalize the amazing and interesting world of Virginia-grown cider, which has a history as old as the Commonwealth itself. Patois’ attention toward established fruit orchards and rogue trees in the Virginia terroir gives us a very special and lightly sparkling beverage, as close to nature as they can get. Patois knows that all organisms involved in the life cycle of fruit play a vital role in their product, and by acknowledging and embracing the ever-developing fruit trees, they adapt and improve along with their cider. These are small-batch, intentionally made ciders that tell wonderful stories of the orchards and region in which they are grown. Tastings are $25 / person ($20 / person when purchased in advance). Wines will be available for purchase while supplies last.