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FARGO’S WINING AND DINING TREASURE

 By Amanda Huggett 

     Nestled behind Fargo’s Spirit Shop is a brick building, home to a hidden treasure called The Winery. Its subtle, mysterious entrance leads to an elegant yet cozy room, full of character and comfort. Several tables sit by the deep red walls, accented with candles and strategically placed paintings and plants. In the corner is a beautiful wood fireplace, surrounded by inviting couches and a small chess table. Behind the bar lies a vast array of wines and glasses of all shapes and sizes, next to a glass display showcasing various cheeses. Owner Terry Borchardt or any of his staff can frequently be found behind the bar polishing glasses and making things perfect for the patrons.

     The Winery is a beloved spot for wine enthusiasts or those who are new to the world of wine. Anyone can come to enjoy all they have to offer. The comfortable atmosphere, dedicated and friendly servers and wide selection of wines and food at a reasonable price make it a unique place to spend the evening. They also offer opportunities to learn about wine by hosting classes, events and tastings.

     Though The Winery has only been around for about a year-and-a-half, they have created a niche for themselves. Borchardt has worked hard to make The Winery the place to wine and dine.

     Borchardt’s love affair with wine began while he was working for Microsoft Great Plains. It was a job that took him around the world. In his travels, he started experiencing and enjoying wines from many countries and areas. He has visited wineries in Australia, Argentina, California and Washington state. Though he has a serious business side, his humor and passion for wine is evident. To offer some advice, he said: “Never order Mexican wine. Drink tequila, but not the wine.”

     In March 2006, Borchardt made his hobby a business. He wanted to share his love and knowledge, and so the doors to The Winery opened. In the beginning, they struggled to find their place in the market. Borchardt explained: “When The Winery first opened we had a full entrée list, but the choices were not in line with what most of the individuals were looking for. Originally we were too high-priced for the market considering we are not a fine-dining restaurant.” They then took away the dinner menu and focused on wine and appetizers. Consequently, they ran out of funds and were forced to close for a few months.  In this time, Borchardt looked for investors, took another full-time job as a software applications consultant and re-evaluated The Winery’s offerings. Then, in late October, they reopened and were back in the swing of things—back to prove that they are the place to be.

     Josh Hensch, a former server, now lives and works in a California winery, Dry Creek Valley, as a cellar hand. In 2008, he will go to Australia to work in a winery in Barossa Valley. From his experience at The Winery, Borchardt taught him the dedication involved in keeping a successful business. He said: “Terry was a great guy to work for. He did everything he could for us. We never hung out away from The Winery, but that's only because he never left the premises.”

     As part of their reopening, Borchardt and his staff amended their menu. Brent McKenzie, 25, server/manager for The Winery, explained the thought behind their newest 11 entrees: “We decided a dinner menu was a good thing. Instead of going somewhere else for dinner, then coming in for a glass of wine, they could come here, have dinner and wine, then stay for a glass of wine for dessert. It’s kind of a concept to keep people here longer.”

     According to Borchardt, the size of servings changed also. “Portion sizes are for the most part much larger, including the housemade lavosh, and at some of the best pricing in the area,” he said.

     One thing that Hensch believes sets the Fargo business apart is the prices. “In a place like The Winery in this area, you'd expect to pay roughly triple the retail price per bottle,” he said.

     In the short time The Winery has been open, they’ve established loyal customers and continue to appeal to new ones. Meredith Holt, 24, a regular visitor of The Winery, appreciates many of the things she has come to expect there. She said: “The most recent time I went to The Winery, I had a whole meal from soup to dessert, and everything was delicious. The seafood lasagna I had was far better than anything you can order at Red Lobster—and I love Red Lobster—but with better flavor combinations, a bigger portion and a cheaper price.”

     McKenzie also raves about the reasons to enjoy The Winery. He said: “We offer an experience nobody else in town can offer. Hospitality is a huge thing in this area. Any time you have a business in Fargo, whether it be an auto repair shop or a dining establishment, it’s uniquely Fargo because of the people that work in those places.”

     Another part of their appeal is the opportunity to drink wine and eat foods that complement the flavors. “I think Terry's approach of serving food that will go well with the wine rather than the other way around is unique,” Hensch said. Borchardt and his staff carefully planned and chose the recently added food items. The Mediterranean tilapia is the top-selling entrée. The dish features a citrus cream sauce, tomatoes, olives, capers, and has a lighter flavor. McKenzie suggests pairing it with a Riesling, Pinot Grigio or a Sauvignon Blanc, all wines that hold a subtle flavor.

   Borchardt thinks the concept of pairing is highly debated. He said: “Some wines will very much go better with certain foods. That being said, I had an uncle who always liked to put ketchup on his fried eggs – and he loved them that way.  I personally never understood it, however.  My philosophy of enjoying wine is the same.  Pair the food and the wine the way you get the most enjoyment.”

     In order to wine or dine at The Winery, visitors don’t need a lot of knowledge about wines. They offer several opportunities to learn about wine in a relaxing environment. Holt said: “(My friends and I) weren't made to feel like silly girls trying to feel more sophisticated by learning about wines. Not only were we taken seriously, but we were made to feel at home.”

     Borchardt teaches two classes he calls “Wine 101” and “Wine 102.” These courses explain the basics such as serving etiquette, smelling and tasting wines and selecting foods to complement certain wines. For the next-level course, “Vines to Wines,” he brought a representative from Gallo Wines, a vineyard in California, who spoke about harvesting and bottling wines. They also offer wine tastings, in which they sample five different wines and cheeses and use Riedel stemware, glasses specially made for certain wines. Borchardt also offers membership to his wine club, and any patron who wishes may join. For a $30 annual fee, the benefits include a free birthday glass of wine, 10 percent off glasses or bottles any other day and advance notice of events.

     “The Wine 101 class was fun and educational,” Holt said. “Terry did a great job answering the group's questions and giving us hints and tips about how to select and preserve wines.”

     Aside from the classes, knowledgeable servers are always there to offer advice. Borchardt, also, frequently wanders the room and visits tables to check on patrons and do what he loves most—talk about wine. He said: “I believe wine should be enjoyed and that it can be enjoyed more if you are with a group of other wine lovers and at least know the basics of wine.  The classes allowed people to meet new people, learn more about wine and enjoy wine.”

   All this and more awaits a visit at The Winery. Go for a relaxing evening, a nice glass of wine or a night out with friends. Borchardt encourages anyone and everyone to give them a try. There will be a six-course New Year’s Eve dinner with wine pairings. Also, live music will be returning, as well as a special type of happy hour. The knowledgeable and dedicated staff, along with good wines and food at good prices are only a couple reasons to give them a try.