Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 26 OCTOBER 2018 CONTACT 18 High St., North Andover, 978-684-2264, www.thewinelabNA.com / E AT+ D R I N K / es to artistic charcuterie boards with house- made accompaniments like Lab wine-infused cheese spread and whole grain mustard. Live music several nights a week, a seating area with cozy leather chairs, and a large outdoor deck all encourage people to hang out. e only alcohol on the menu is crafted by the Wine Lab—due to complex licensing laws, they can only sell what they make—so beer drinkers will have to expand their horizons. But just because it's a wine bar, that doesn't make it stuy. "We're not wine snobs," Ryan says. "We are all about playing with your wine." It starts with the names of their wines, which all have a story to tell. For example, She Drank It All, a California cabernet sauvignon, gets its name from a gathering of friends and family who were sampling dierent blends. at one was so popular it got polished o quickly. "Childhood Crush"—a sweet, grapey qua made from Concord grapes grown in Pennsylvania—is like a grown-up version of grape soda. But the playfulness doesn't end with the names. At the Wine Lab, customers are encouraged to blend their own wine. Tast- ing ights come in a rack of test tubes, with a glass for mixing. "It sounds sacrilegious to tell people to blend wine that has already been blended," Ryan says. "But we like that each per- son can create something for their own taste." e ability to craft your own style of wine will expand exponentially this winter, when the Wine Lab starts oering wine-making classes, enabling students to blend grape juice and ferment, age, and bottle their custom blend. Ryan says the experiential nature of the Wine Lab's oerings is very much in tune with the times. "ere is so much DIY right now," he says. "People love to get their hands on what they are eating and drinking." In the meantime, customers can enjoy the Wine Lab's current roster of eight wines, including two made from a mix of Portuguese grapes known as a "eld blend"—so named because it is a mixture of indigenous grapes all grown together in the same vineyard. But don't get too attached; like many other craft prod- ucts, specic wines may be in limited supply. "It is possible that no wine may end up be- ing a 'staple,' as we can only produce so much of each varietal," Ryan says, adding that fall will see chardonnay, pinot grigio, and peach, strawberry, and blackberry wines added to the list. "We embrace change, and we love that it brings people back for something new." SMOLAK SUNSET Liquor license limitations have pushed the Wine Lab's bartenders to innovate beyond sangria to come up with wine-based takes on popular cocktails, with a Concord Mule and a Commonwealth Mojito. This new drink, named after North Andover's Smolak Farms, mixes cranberries, cinnamon, and apple cider in a perfect homage to the fall spirit of New England. RECIPES I N G R E D I E N T S 3 Raspberries 2 Bar-spoons Wine Lab gingered cranberries (recipe to follow) 6 oz. Wine Lab Childhood Crush wine 1 tsp. Ground cinnamon 3 oz. Apple cider D I R E C T I O N S Shake the first four ingredients together with ice, and then double-strain into a highball glass three-fourths filled with ice. Top with apple cider, and garnish with a skewer of cranberries and raspberries and a cinnamon stick. WINE LAB GINGERED CRANBERRIES I N G R E D I E N T S Pint fresh cranberries 1/2 C. chopped fresh ginger 1/4 C. sugar 1/4 C. water 1 Cinnamon stick D I R E C T I O N S Mix all ingredients together and let stand for 24 hours. Drain and discard the syrup or reserve for another use. The cranberries and syrup for about a week in the fridge. PHOTOGRAPHS BY KATIE NOBLE ŠLEFTŒ, SHUTTERSTOCK ŠRIGHTŒ Ryan and Tim (above) encourage patrons to sample and blend their own wines. A sampling of wine, which you can purchase to take home. Small delicious, small plates are also on oer.