By Abigail Miller
Wine through Winterthur
Winterthur’s founder, Henry Francis du Pont (1880–1969) had a lifelong appreciation for wine. Today, we continue this tradition by enjoying fine wines in his garden during our Wine through Winterthur events.
In the early 1900s, the rise of Prohibition prompted H. F.’s father, Colonel Henry Algernon du Pont, to begin assembling an extensive wine collection. A dozen or so closets, cellars, and storage areas across the estate were used to store wine. After inheriting Winterthur, H. F. continued to enjoy the remarkable collection, adding his own and expanding it into the 1960s.
There are many fascinating examples of 20th-century wine ephemera at Winterthur, from the Prohibition-era Berry Bros. price list from London to detailed records from the estate. Over the years, H. F. and museum staff acquired hundreds of wine-related objects that help tell the centuries-long history of this cherished beverage.
According to his butler, William Arthur Lee, H. F. preferred Champagne over red wine with his meat course—a preference likely rooted in his Edwardian upbringing. In many wealthy American households at the turn of the 20th century, Champagne (which was sweeter than today’s versions) was commonly served as the main dinner wine. Sherry accompanied the first soup course, Rhine wines were paired with fish, and clarets complemented game. After Prohibition ended on January 1, 1934, and with his wine cellar heavily stocked with vintage wines of all kinds, H. F. developed a particular fondness for Krug—one of the most prestigious and expensive Champagnes.
H. F. was a man whose many talents and interests set him apart from other significant collectors of American decorative arts. His meticulous attention to dining reinforces this distinction. He was deeply involved in the meals prepared and served at Winterthur, just as he was in managing his farm and curating his collection. His lifelong focus on food and hospitality reveals much about his character—his refined tastes, his attention to detail, and his commitment to creating a lifestyle that reflected his personal values and aesthetic vision.
This dedication to hospitality and food was unwavering, extending from his grand public gatherings to the most intimate family meals. Whether dining in company or alone, Winterthur was the stage where he celebrated food and drink in a way that was uniquely his own.
Sip & Savor Among the Blooms offers a perfect pairing of wine and nature. With warmer weather on the horizon, light, crisp, and more refreshing wines are the ideal choice for seasonal pairings. Daffodils, planted in large drifts across the estate, bring a cheery air to the garden. They were among the few plants H. F. wrote about and were a lifelong passion of his. Winterthur is one of the few places in the country where you can see so many in bloom at once—more than 500,000 bulbs blossom across Winterthur from late winter through April—including historic cultivars dating back to the late 1800s and early 1900s.
Read on to discover the wines and cheeses you can enjoy at Sip & Savor Among the Blooms on April 5.
Sparkling
Start your day with a little sparkle! Historical wine inventory lists reveal that the du Ponts had a fondness for sparkling wines, particularly Champagne. Made in the méthode traditionnelle, Champagne is a sparkling wine from northern France, typically crafted from a blend of Chardonnay, Pinot Noir, and Meunier. Around the world, other regions also produce sparkling wines using this traditional method, often showcasing bright acidity, crisp apple notes, and delicate autolytic flavors like bread and biscuit.
For a modern twist, Chandon Garden Spritz brings a burst of fresh citrus to sparkling wine, making it the perfect bubbly for spring. This unique blend combines an exceptional sparkling wine with a handcrafted bitters recipe, featuring locally sourced oranges macerated with dried peels, herbs, and spices selected from the finest terroirs worldwide.
Chardonnay
Chardonnay is a versatile white wine varietal capable of producing high-quality wines across cool, moderate, and warm climates, with distinct characteristics influenced by growing conditions. Chardonnay can be either oaked (aged in barrels) or unoaked (aged in stainless steel tanks), with fermentation and maturation methods significantly shaping its flavor profile.
The Terrazas Altos del Plata Chardonnay from Mendoza, Argentina, is pale with a hint of green, featuring well-balanced acidity and a full body. Aromas of peach, pear, and pineapple blend with floral notes and subtle undertones of vanilla and coconut, creating a harmonious and refined wine.
Birchrun Hill’s Ola will be paired with this well-balanced Chardonnay as this cheese is hand-formed lactic bloomy rind cheese crafted from pasteurized cow’s milk. This soft-ripened cheese boasts a delicate, wrinkled rind and a pillowy texture, revealing bright, complex flavors with hints of sweet cream.
Rosé
Rosé wine is typically made from black grapes, with the skins remaining in contact for a short period to impart color and flavor. The most common method, short maceration, begins like red wine fermentation, but the skins are removed after just a few hours. The wine then continues fermenting at white wine temperatures, preserving its fresh and vibrant character.
Château Minuty M Rosé is a refined blend of Grenache, Syrah, Cinsault, and Tibouren, crafted from the terroirs of Côtes de Provence. On the nose, crisp red fruit aromas emerge, followed by delicate hints of peach. The palate is bright and refreshing, with lively acidity—perfectly capturing the essence of a Provence Rosé.
The Farm at Doe Run will pair their Hickory on the Hill, an alpine style cheese inspired by appenzeller cheeses from Switzerland, with the Minuty M Rosé. The Farm at Doe Run collaborates with different producers to wash the cheese in locally made libations. For several months, these washes develop an aromatic smear rind before letting the natural flora take hold. The result is an experience of sweet toasted nuts, umami, and a little funk.
Malbec
Malbec is Argentina’s most renowned grape varietal, celebrated for its deep, dark fruit flavors and smooth finish with hints of vanilla and cocoa. Typically full-bodied with medium tannins, Malbec showcases notes of blackberry and red plum, complemented by oak influences of vanilla, tobacco, and cocoa.
The Terrazas Reserva Malbec is carefully cultivated, harvesting early to prioritize elegance and preserve the Malbec’s bright floral and fruity aromas. Reserva Malbec undergoes gentle maceration for 15–20 days to extract refined tannins, followed by 12 months of aging in used French oak barrels, with some wine kept in tanks to maintain freshness. The result is a vibrant, structured wine with layered flavors of red and black fruits, violets, mountain spices, and subtle caramel and chocolate notes from oak aging.
UDairy’s First State Cheddar is crafted with milk from cows at the production facility adjacent to the College of Agriculture and Natural Resources at the University of Delaware. Aged for six months, this cheddar is mild and buttery, with a distinctive lactic tang on the finish and will pair perfectly with the Malbec.
Cheers! We hope you’ll join us for Sip & Savor Among the Blooms on April 5.