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Old North State's Spring House ($12) is a field blend of Pinot Gris and Viognier, which can make for a crispy white when not beat up by an oak barrel. Old North State in downtown Mt. Airy changed ownership several years ago and since then, quality has improved across its entire portfolio, which is aimed at both vinifera and Muscadine fans alike. The latest news is that the winery opened a small brewery on premesis for hand-crafted ales. Now there's something for every visitor at the tasting bar.

Ingredients:

5 cups of cubed country bread

1/3 cup extra virgin olive oil

3 Tablespoons fresh squeezed lemon juice

12 ounces of coarsely chopped tomato

1 small cucumber, peeled, seeded and cut into ½-inch dice

1 cup crumbled feta cheese

1/3 cup pitted green olives, chopped

1/3 cup diced red onion

2 Tablespoons capers, drained and rinsed

2 Tablespoons thyme

2 Tablespoons minced, fresh parsley

1 Tablespoon of minced fresh chives

1 Tablespoon of minced fresh basil

2 teaspoons minced fresh oregano

salt and ground pepper to taste

Directions:

Place bread cubes in a large bowl.

In small bowl, whisk the olive oil and lemon juice together. Pour this over the bread and toss to coat well.

Stir in the remaining ingredients, reserving a small portion of the feta and herbs to use as garnish.

Let stand 30 minutes for flavors to meld.

Divide among six bowls and garnish with reserved feta and herbs.