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It’s no secret that chefs, diners and home cooks have all embraced the farm-to-table and local food movements. And that trend may be just the boost that’s needed for one North Carolina agricultural product that’s more used to being the butt of a joke than served with a cloth napkin.
This article originally appeared in Star News Online.
by Judy Roy
“A wide sign hanging over the entrance to Duplin Winery speaks particularly to older visitors: “For health, for friends, for good food & wine, for the ability to stay young while growing old, we give thee thanks.” Another at Bill’s Bar, one of the tasting areas, reads: “God only made a few perfect heads. The rest he put hair on.”
JW has the Fussell brothers, owners of Duplin Winery, back in to talk about their upcoming Grape Stomp. They also talk about other events that the winery will host in the coming months and let us peek into the day to day business of running North Carolina’s largest winery.
JW interviews David & Jonathan Fussell from Duplin Winery. They discuss the history of this family business, the wine industry and what it’s like running one of North Carolinas largest wineries.