Plymouth Bay Winery, Plymouth MA

We recently visited Plymouth Bay Winery, located in Plymouth, MA with my Dad.

The winery was a little difficult to find- it has the same address as Isaac’s Restaurant, but is located in a separate building, set in the back of the parking lot.
The winery is owned by a husband and wife team, Pam and Michael Carr. The Carr’s are foodies, who love making people happy. They took over the winery in 2011 from a friend.
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Michael was very welcoming upon our arrival, as was the tasting area. Four stools were set up at the end of the counter, but they are able to expand and use the whole counter when they are busy. We were given two options for tasting- we could try four wines for free, or all of them for $5-6, with the purchase of a glass. We chose to try them all.
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Our tasting was run by the owner, Michael . The only negative comment I had about this winery, was that the tasting interactions seemed very rehearsed. Any comments that we made felt as though they were brushed off for a good portion of the tasting. It seemed as if more conversation would ruin his train of thought. He gave very informed information  and it would have been the perfect amount of information if it was a busy time. Since we were the only customers at the time, we were trying to have a little bit more conversation and enjoy the wine as we went. They became more conversational as the tasting wore on, and after we were done tasting (sometimes it seems like because Mark and I look young, we aren’t taken as seriously…?) All in all though, we learned a little and enjoyed what we tried.
We were all pleasantly surprised by this winery. I tend to enjoy more sweet, fruit wines (Mark does as well). Luckily for us, the wines were all on the fruity side and all those listed with the word “bay” have fruit other than grape in them. This winery did not have a wine I disliked.
Widow’s Walk: made with the Cayuga grape (similar to Riesling). Had flavors of apple and pear, and was a delicious way to start the tasting. Smooth, with a great flavor. We bought a bottle to take home… well to take camping and consume that night!
Cranberry Blush: their top summer seller. Called “the pucker.” A semi-dry wine, blending cranberry and white grapes. Told it would also make a great spritzer by adding club soda and fresh limes. We also bought a bottle of this to take with us.
Drydock White: Made from the diamond grape, a cross between the Concord and Lona grape. This wine had soft citrus notes.
Blueberry Bay: A favorite for cabernet and merlot lovers. Was very smooth, and unexpected. This was the first Blueberry wine I have tried, and was pleasantly surprised by it. Very smooth and not too high in tannins (didn’t leave a dry feeling in your mouth). Recommended to serve over pineapple ice cubes.
Blackberry Bay: Light, smooth and easy to drink. Recommended to serve over lime-aid ice cubes; topped off with gin and tonic for a “Billionaire”; or to marinade peaches in for dessert.
Cherry Bay: Sweet bing cheeries. Recommended to serve over lemonade ice cubes with fresh mint for a “Plymouth Bay Bomb,” or with a shot of chocolate liqueur for a “Chocolate Covered Cherry.”
Colonial Red: made from the Concord grape. This fruity red wine is high in antioxidants. I felt it was a good red to share with friends that enjoy red wines.
Cranberry Bay: made from local Cranberries. Great wine to have for Thanksgiving. Recommended: add orange juice to create a “Plymouth Bay Kiss,” or apple cider and cinnamon for a “Plymouth Bay Toddy.”  We also tried Cranberry Bay blended with Cherry Bay, for a “wicked pissah sangria.” The blend worked well together.
Raspberry Bay: A true dessert wine. Great flavor. Recommended to serve over chocolate ice cream; with grilled fruit; cobblers, cheesecake, or coffee cake. Also recommended to add vodka and pineapple to it to create a “Sexy PBW Martini.”
The last items we tried were jellies. In total, we tried three. They typically only have you try two, but my Dad commented on one of them that it would be great on a pork loin (he was planning on making one that evening). Upon hearing this, , had us try one more-. It was perfect to use as an additional flavor on the meat.
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What to purchase was the difficult decision we had to make. All of the wines were delicious! My Dad bought the “Grape Rosemary Jelly”, and between Mark and I, we bought two bottles of wine- “Widow’s Walk” and “Cranberry Blush.”
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Prior to leaving, the owners directed me to their recipe book, found here: www.plymouthbaywinery.com/pdfs/pairing.pdf
Some findings from the pairing book:

PBW’S WICKED PISSAH SANGRIA RECIPE

1 bottle CRANBERRY Bay

1 bottle CHERRY Bay

Mandarin Vodka to TASTE

1 apple, chopped

1 peach, chopped

1 orange, sliced

1 lemon, sliced

1 lime, sliced

Couple DASHES of ground cinnamon

Cherry Bay Bomb

Cherry Bay Wine

Chocolate liquor

Blend to taste with or without ice

Raspberry Bay-Chocolate Ice Cream in a Wine Glass

Raspberry Bay Wine well chilled

Chocolate Ice Cream

Fresh or Frozen raspberries

Wine Glasses

Fill each glass with a scoop of chocolate ice cream. Add fresh or frozen raspberries and top with RASPBERRY BAY wine until 2/3 full. Put in freezer/refrigerator for a few minutes to keep cold. Then bring out the glasses and let them rest a few minutes (letting the ice cream melt a bit), then have your guests drink down most of the RASPBERRY BAY wine and then give them a spoon to enjoy the melted pleasures of the chocolate and RASPBERRY BAY wine

Mmmmm… Might have to restock my supply! I’m getting thirsty!
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The delicious ribs my Dad made that night, using the “Grape Rosemary Jelly.”
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